Sardines are not sold fresh as often as they might—or should—be. But when they are, and they’re in good shape (make sure they don’t look tired and old), they’re worth grabbing. Fresh anchovies or smelts make a good substitute, again as long as they’re gleaming. All of these little fish may be sold gutted, but if yours are whole, simply make a slit along the belly of each and, under running water, run your finger along the inside cavity to remove the innards. (You can eat them with their guts too, as many Europeans do; they’re delicious that way.) Though I usually “grill” these in the broiler, they can also be cooked over a fire, using a fish basket, just until browned on each side. You can also fry sardines; treat them as you would Fritto Misto (page 94), and serve them with any light tomato sauce, like Fast, Fresh Tomato Sauce (page 606).

　　

Ingredients

makes 2 servings

　　12 to 16 large sardines, at least 1 pound, cleaned, rinsed, and dried

　　Melted butter or olive oil for brushing the fish

　　Salt and black pepper to taste

　　1/4 cup extra virgin olive oil or melted butter for drizzling on the cooked fish, optional

　　1 teaspoon minced garlic, optional

　　1/2 cup chopped fresh parsley leaves for garnish

　　

Step 1

Preheat the broiler; the rack should be about 4 inches from the heat source. Brush the fish inside and out with a little butter or oil, then sprinkle with salt and pepper. Lay them in a baking dish that can hold them, side by side, without crowding. Broil, turning once, until browned on both sides, about 5 minutes total.

　　

Step 2

Drizzle with more oil or butter and sprinkle with the garlic if you like; garnish with the parsley and serve hot.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.