Make Sardines
When you mention sardines, many people think of sitting around a campfire, eating for survival rather than for enjoyment. Although canned sardines are a convenient and portable meal for outdoorsmen, the fresh version can just as easily be incorporated into the gourmet's kitchen. Besides being tasty and versatile, sardines are packed full of nutrients and low in mercury. Sardines figure prominently in Mediterranean cooking, as some of the best specimens are caught in this region. The following is a traditional Greek recipe for preparing baked sardines with lemon and oregano.
Instructions
1. Go to your local fish market and pick out 12 large, very fresh sardines. It is essential that the fish be as fresh as possible. If fresh sardines are not available, you can use another kind of fish for this recipe. Ask the salesperson to gut the fish for you. You may also want to ask them to remove the heads, unless you want to keep them for bait. Be prepared to use the fish within a day or so for maximum freshness.
2. Visit your local grocer and choose 4 large lemons. Squeeze them gently to discern how ripe they are. You want to choose lemons that are slightly squishy. Pass over those that are rock hard, as they have thick skins and not much juice. Also pass over any fruit with brown spots as these are starting to go bad. If you do not have oregano growing in your garden, pick out some fresh leaves from the produce section. If none are available, substitute 2 tablespoons of dried oregano in the recipe. Finally, pick out a bottle of nice extra virgin olive oil. The more expensive brands really are worth it. The oil figures prominently in the overall flavor of this dish, so buy the best bottle that you can afford.
3. Preheat oven to 375 degrees. Get out a cutting board and a sharp knife. Wash the lemons thoroughly to remove any dirt or pesticides. Cut 2 of the lemons into wheels. Be sure that you have a minimum of 12 wheels but 24 is preferable. Cut one of the lemons into wedges. Place wedges into a bowl for later use. Get out your zester or a grater and remove the zest from the last lemon. Set zest aside. Squeeze juice from the zested lemon into a cup or bowl. Set juice aside and discard juiced lemon.
4. Cut heads off the fish and clean if necessary. To clean, slice along the belly of the fish all the way to the tail and remove entrails. Leave the tails on, unless the sight of them really bothers you. Place fish in an ungreased casserole dish. Make sure the sardines can all fit in the dish without overlapping. Next, get your lemon wheels and place one or two inside each fish. It does not matter if they stick out a bit, the more lemon, the better.
5. Pour the lemon juice evenly over all of the sardines. Next, drizzle with the olive oil. Sprinkle the fish with the lemon zest, oregano, and if desired, salt and pepper. If you are unsure about the salt and pepper, or are making this dish for guests, leave it out. It is impossible to remove seasoning once added and some people are quite sensitive to it. Put salt and pepper shakers on the dining table so if the dish is too bland for someone's palate, they may opt to add salt and pepper themselves.
6. Bake fish for about 20 to 30 minutes, depending upon how your oven typically behaves. When the fish are done, they will be tender and flaky. If you are unsure about the doneness, pull out a lemon wheel and peek inside the fish. The flesh should be opaque. Or, gently scrape the outside of the fish with a fork. If the meat flakes off, the sardines are done. Arrange the fish on a platter and garnish with the lemon wedges. If desired, add some lettuce, tomatoes or black olives to the platter for extra presentational flair. Serve immediately, as the fish will lose heat quickly. This dish can be served as an appetizer or a main course accompanied with a fresh green salad and rice or manestra.
Tags: salt pepper, with lemon, fish with, fresh sardines, into bowl, lemon zest, lemons into
