Sicilian Sardine Recipe



1 large red onion, thinly sliced

1 tsp sea salt

1 tsp sugar

Juice of 1/2 lemon

12 sardines, cleaned, butterflied

1 tbs olive oil

white pepper

Baby rocket and shaved parmesan, to serve



2 tbs red wine vinegar

ΒΌ cup (60ml) extra virgin olive oil

3 tbs toasted pine nuts

2 handfuls flat-leaf parsley, leaves picked


  • Place onion in a bowl and sprinkle with a little salt and sugar.
  • Pour over the lemon juice and scrunch the onion. Set aside for 5-10 minutes to allow onion to soften.
  • Meanwhile, season the sardines with salt and pepper.
  • Heat olive oil in frypan over medium heat. Add sardines, skin side down, and cook for 2 minutes or until the sardines just change colour. Remove from pan and place skin side up on a serving platter.
  • For the dressing, whisk the red wine vinegar with the extra virgin olive oil. Season and add the drained red onion. Stir through the pine nuts and parsley.
  • Pour the dressing over the sardines and serve warm with a baby rocket and parmesan salad and David Hook Vermentino.