Sardinhas a Setubal / Portuguese Baked Sardines

Name: Sardinhas a Setubal / Portuguese Baked Sardines
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 1/4 lbs fresh sardines (1 kg, cleaned & scales removed); salt; pepper; 1 tablespoon olive oil; 1 1/4 cups tomatoes (peeled, seeded, diced); 2 garlic cloves; 1 small onion (finely diced); 4 tablespoons fresh parsley (chopped); 4 tablespoons fresh dill (chopped); 1 cup dry white wine

Submitted by kiwidutch

"I am working though posting some recipes from my Portuguese cookbooks, this is adapted from Portuguese cooking by Hilaire Walden. I plan on making this recipe but if you make it before I do, I would appreciate the feedback."

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Ready In:: 35mins
Ingredients:: 10
Serves:: 4

ingredients

2 ¹⁄₄ lbs fresh sardines (1 kg, cleaned & scales removed)
salt
pepper
1 tablespoon olive oil
1 ¹⁄₄ cups tomatoes (peeled, seeded, diced)
2 garlic cloves
1 small onion (finely diced)
4 tablespoons fresh parsley (chopped)
4 tablespoons fresh dill (chopped)
1 cup dry white wine

directions

Preheat oven to 350°F (175°C)
Brush the fish with half of the olive oil and season with salt and pepper.
Use the rest of the olive oil to grease a shallow oven dish.
Combine the tomatoes, onion, garlic, parsley, dill, a little more salt, pepper and the wine and spread evenly over the bottom of the oven dish. Place the sardines on top of the tomato mixture and spoon a little of the mixture over the sardines.
Bake until fish is cooked (depends on the size of the sardines) between 10-20 minutes.
Serve immediately.

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Reviews

The Sardines were good. The tomato base had a wonderful flavor with minor modifications. Following on previous comments, I added about a 1 1/2 T of tomato paste and 1/4 t of Frank's hot sauce and subbed chicken broth for the wine. Served the base over Quinua (though rice would have worked well).

EyeGuy
I must admit, I did change this recipe a bit after reading Kate's review. Instead of the wine I used vegetable stock, and I also added a tsp of tomato paste to the mix. It actually turned out rather well and certainly smelt lovely. I'd never had baked sardines before, and I definately think that this a good recipe to work around.

Kitzy
I was looking forward to this but was disappointed. I followed the recipe precisely and the result was a very thin sauce which smelled great but tasted too much of wine and lacked body. My fellow diners agreed and so I had leftovers--I tried straining the sauce and reducing it but it still wasn't a flavor we enjoyed.

Chef Kate

Tweaks

The Sardines were good. The tomato base had a wonderful flavor with minor modifications. Following on previous comments, I added about a 1 1/2 T of tomato paste and 1/4 t of Frank's hot sauce and subbed chicken broth for the wine. Served the base over Quinua (though rice would have worked well).

EyeGuy
I must admit, I did change this recipe a bit after reading Kate's review. Instead of the wine I used vegetable stock, and I also added a tsp of tomato paste to the mix. It actually turned out rather well and certainly smelt lovely. I'd never had baked sardines before, and I definately think that this a good recipe to work around.

Kitzy