- 2 medium yellow onions
- 1 cup red-wine vinegar
- 1/3 cup golden raisins
- 2 pounds sardines, gutted, heads off*
- 1/3 cup all-purpose flour
- 1/3 cup olive oil, divided
- About 1 tsp. kosher salt, divided
- 1/3 cup toasted pine nuts
- 3 tablespoons coarsely chopped flat-leaf parsley
- calories 356
- caloriesfromfat 62 %
- protein 17 g
- fat 24 g
- satfat 3.7 g
- carbohydrate 16 g
- fiber 1.5 g
- sodium 401 mg
- cholesterol 49 mg
How to Make It
Slice onions into thin half-moons. Combine vinegar and raisins in a measuring cup. Rinse sardines well inside and out, dry with paper towels, and roll in flour, shaking off excess.
Heat 3 tbsp. oil in a large frying pan over medium heat. Fry sardines in 2 batches, 1 1/2 minutes per side, being careful not to overcook. Transfer to a large shallow serving dish or platter and sprinkle with 1/2 tsp. salt (you can layer the sardines if necessary).
Wipe pan clean with paper towels, return to heat, and add remaining oil. When oil is hot, add onions and remaining 1/2 tsp. salt. Cook, stirring often, until onions are a soft, browned mass, 25 to 30 minutes.
Add vinegar and raisins and cook, stirring occasionally, 10 minutes. Pour over sardines and sprinkle with pine nuts. Let marinate for at least 1 hour at room temperature, covered, or chill for up to 4 days. Sprinkle with parsley to serve.
*Preorder cleaned sardines from your fishmonger.
Make ahead: Up to 3 days, covered and chilled.
Note: Nutritional analysis is per serving.