Levantine cuisine · Fish & Seafood

Sardin bil Furn

Sardines packed tightly on a tray, baked with lemon slices, plenty of garlic, parsley and olive oil.

Ingredients · for 4 servings

• 1 kg sardines
• 8 cloves of garlic
• 1 bunch flat-leaf parsley
• 3 lemons
• 7 tbsp olive oil
• 1 tsp chili flakes
• 2 onions
• Salt, pepper

Instructions

1. Gut the sardines, scale them, rinse under cold water, pat very dry and season inside and out with salt; leave to sit for 15 min.
2. Finely chop the garlic, finely slice the parsley, cut two lemons into thin slices and shave the onions into rings.
3. Grease a baking tray with 2 tbsp olive oil, spread the onion rings over it and lay the sardines close together on top.
4. Scatter garlic, parsley and chili flakes over the fish, tuck the lemon slices in between and drizzle everything with the remaining olive oil.
5. Bake in the oven preheated to 220 °C for 14–16 min. until the skin blisters and the dorsal fins pull out easily.
6. Drizzle with the juice of the third lemon, grind over some pepper and serve hot straight from the tray with flatbread.