Fish have seasons, just like everything else and autumn is the high season for Sardines.
Sardines, their name coming from the Island of Sardinia, is a generic term for various small fish. Most of us are familiar with canned Sardines, but nothing beats the fresh ones and the smaller the better. If you can’t find sardines, scallops would be a delicious substitute.
Seared Sardines with Tomato Water, Lime and Herbs
Ingredients
- Serves 4
- 1 pound (1/2 kg) tomatoes, chopped
- ¾ teaspoon kosher salt, plus more
- 3 tablespoons Olive Oil
- 12 sardines fillets (or another Small fish)
- 2 limes, one juiced, one cut into wedges (for serving)
- Handful fresh mint, basil and parsley leaves
Instructions
- Place tomatoes in a fine-mesh sieve set over a medium bowl; season with ¾ tsp. salt. Let sit, stirring occasionally, until about ¾ cup tomato water has collected in bowl, 30–40 minutes.
- Press on the tomatoes in the sieve to extract as much juice as possible. Add lime juice and 2 tablespoons of olive oil. Season with fresh pepper.
- Heat 1 tablespoon of oil in a large skillet, preferably cast-iron, over medium-high heat. Season fish fillets with salt and pepper and sear , flesh side only, about 2 minutes. Do not turn over, remove when cooked to a plate.
- Place a ladel of broth in a shallow bowl. Add 4 sardine fillets, skin side up. Top with herbs and serve with a lime wedge. (and bread for mopping up the tomato juice)
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https://www.charlottepuckette.com/recipes/first-courses/seared-sardines-with-tomato-water-lime-and-herbs/
