12 sardines
50g/2oz plain flour, seasoned with salt and pepper
150ml/5fl oz olive oil
85ml/3fl oz red wine vinegar
1 medium onion, sliced thinly
5cm/2in strip orange zest
1 sprig fresh thyme
1 sprig fresh rosemary
1 fresh bay leaf
4 garlic cloves, crushed
2 dried red chillies
1 tsp salt
1 small bunch fresh flat leaf parsley, chopped roughly
Gut, scale and remove the heads from the sardines, then dust them in the seasoned flour.
Fry them in half the olive oil for 1 minute on each side, then transfer to a shallow dish.
Add everything except the parsley and the remaining oil to the pan, bring to the boil and simmer for about 15 minutes.
Add the parsley and the rest of the olive oil, pour the hot marinade over the sardines and leave until cold.
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