Marinaded Sardines

Sauté the onion lightly in oil without browning. When half cooked, add the vinegar, salt and pepper.

Simmer for about 40 minutes; the onions should be ready when the liquid has evaporated.

Butterfly the sardines, remove backbones, dust with flour and fry in plenty of oil. Layer the sardines with the hot onion mixture, adding the raisins, pine nuts and citron.

Leave for at least 24 hours before eating; keeps well in the fridge.



  • 12 sardines
  • 400 g sliced onions
  • 60 g white vinegar
  • a little flour
  • 200 g extra virgin olive oil
  • 80 g raisins
  • 80 g pine nuts
  • 40 g diced candied citron
  • salt and white pepper to taste