If beautifully fresh sardines are not available, substitute mackerel, fresh anchovies, or thinly sliced tuna.

　　

Ingredients

4 servings

　　12 fresh sardines

　　Salt

　　Fresh-ground black pepper

　　1 garlic clove, sliced thin

　　1/2 lemon, sliced thin

　　2 teaspoons red wine vinegar

　　A few branches of fresh herbs (savory, parsley, thyme, or marjoram)

　　2 bay leaves

　　3 tablespoons extra-virgin olive oil

　　

Step 1

Ask your fishmonger to scale and fillet: 12 fresh sardines.

　　

Step 2

Season the fillets well with: Salt, Fresh-ground black pepper.

　　

Step 3

Arrange the fillets snugly in a dish and strew with: 1 garlic clove, sliced thin, 1/2 lemon, sliced thin, 2 teaspoons red wine vinegar, A few branches of fresh herbs (savory, parsley, thyme, or marjoram), 2 bay leaves.

　　

Step 4

Squeeze the juice from the other half of the lemon over the fillets and then pour over: 3 tablespoons extra-virgin olive oil.

　　

Step 5

Let sit for 1 hour before serving. Well-chilled, the sardines will keep for 2 days. Serve on croutons or buttered fresh bread with a spoonful of the marinade.

　　

Variations

Step 6

Cut 1/2-inch slices of baguette or other bread and spoon some of the marinade over each slice. Then place a fillet on top, skin side up, cutting the fillets to fit if needed. Toast for 4 minutes in a 450°F oven.

　　

Step 7

Grill the cured fillets over a hot fire for a minute or two on each side.

　　The Art of Simple Food