12 fresh sardines
2 medium cloves of garlic
20 sprigs of parsley
1/2 kg of fresh tomatoes, peeled
1/4 cup of olive oil
salt and black pepper to taste
12 fresh sardines
2 medium cloves of garlic
20 sprigs of parsley
1/2 kg of fresh tomatoes, peeled
1/4 cup of olive oil
salt and black pepper to taste
With a knife, open the sardines along the belly and rinse under cold running water, removing all entrails
Remove the heads and tails
Holding the sardine with your fingers, on the head side, remove the central spine with the other hand
Rinse the sardines in cold water seasoned with salt and dry with paper towels
Chop the garlic and parsley well
Heat the oven to a hot temperature (200°C)
Chop the tomatoes and place them in a bowl
Combine the parsley, garlic, and olive oil
Season to taste with salt and black pepper
Mix all ingredients with a wooden spoon until the salt is completely dissolved
Arrange the sardines on a refrigerated form, cover with the tomatoes, and bake for 20 minutes
Serves 4.
