Escabeche of sardines


by: Barbie Cooking

A tasty appetizer you can serve cold. Escabeche is of Spanish origin and refers to both a dish of fried fish that is marinated in an acidic mixture before serving, and to the marinade itself.


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serves: 4

12 sardines (cleaned)

1/3 cup (50 g) flour seasoned with salt and pepper

2/3 cup (150 ml) olive oil

1/3 cup (85 ml) red wine vinegar

1 onion (thinly sliced)

strip 2-inch (5-cm) of pared orange zest

1 sprig of thyme

1 sprig of rosemary

1 leaf bay

4 cloves garlic (crushed)

2 dried, hot red chile peppers

1 small bunch of flat-leaf parsley (roughly chopped)

Salt and freshly ground black pepper

Nutrition Facts
Escabeche of sardines

Servings Per Recipe: 4

Amount per Serving

Calories: 444

  • Total Fat: 40.2 g
  •     Saturated Fat: 5.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 49.7 mg
  • Sodium: 182.3 mg
  • Total Carbs: 8.3 g
  •     Dietary Fiber: 1 g
  •     Sugars: 1.8 g
  • Protein: 9.9 g

how is this calculated?

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1.  Rub off the scales with your thumb, then rinse the fish under cold running water.

2.  Cut off the head and discard. lf you want to remove the guts without slitting the fish open, give the belly a gentle squeeze. Trap the exposed guts under the blade of a knife and drag them out.

3.  Alternatively, slit the fish open along the belly, all the way down to the tail, and pull out the guts with your hand. Wash the cavity clean.

4.  Open up the gut cavity and put the fish belly-side down on a chopping board. Start to press down firmly along the backbone with the palm of your hand.

5.  Continue pressing firmly all along the backbone until the fish is completely flat.

6.  Turn the fish over and pull away the backbone, snipping it off at the tail end with scissors. Remove any small bones left behind in the fillet using fish pliers or tweezers. Season inside and out, then push back into shape.

7.  Dust the sardines in the seasoned flour. Fry them in half the olive oil for 1 minute on each side, then transfer to a shallow dish.

8.  Add the vinegar, onion, orange zest, thyme, rosemary, bay leaf, garlic, chiles, and 1 teaspoon salt to the pan, bring to a boil, and simmer for about 15 minutes.

9.  Add the rest of the olive oil and the parsley, then pour the hot marinade over the sardines and leave until cold.

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