Pickled Sardines

1

Sprinkle salt on the fillets

Dust with flour

Heat 1/2 cup of olive oil with two whole cloves of garlic and fry the sardines until golden brown

Drain on paper towels

Remove the garlic

2

Heat the remaining olive oil and fry the four remaining garlic cloves until golden brown

Carefully, add the white wine vinegar, white wine, water, rosemary, black pepper, and salt

3

Let it simmer for three minutes

Remove from heat and reserve

4

Arrange the sardine fillets in layers in a dish

Pour the sauce over the fish

Garnish with lemon slices

5

Cover and refrigerate for two or three days before serving

Serve at room temperature.