Marinated Fresh Sardines With Pickled White Beans
Published March 28, 1998
- Total Time
- 1 hour, plus 5 hours' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
FOR THE SARDINES
2 pounds fresh sardines, cleaned
3 cups lemon juice (about 6 lemons)
½ cup extra-virgin olive oil
1 teaspoon salt
Freshly ground black pepper to taste
½ cup fresh Italian parsley, chopped
FOR THE BEANS
1 pound dry white beans, sorted, washed and soaked overnight and drained
2 cloves garlic
1 small onion, peeled
12 black peppercorns
1 teaspoon white-wine vinegar
1 teaspoon olive oil
1 teaspoon salt
5 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons minced fresh thyme leaves
Nutritional analysis per serving
26 grams carbs; 45 milligrams cholesterol; 351 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 6 grams fiber; 389 milligrams sodium; 25 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Remove the sardines' heads and tails and split the fish. Remove the bones and lay the sardines in a large bowl. Mix together the lemon juice, olive oil, salt, pepper and parsley and pour it over the sardines. Chill for 5 hours.
- Step 2
Place the beans in a pot with cold water to cover by 2 inches. Add the garlic, onion, peppercorns, vinegar, olive oil and salt. Bring to a boil and simmer, covered, until very tender, about 40 minutes. Drain.
- Step 3
Refresh the beans under cold running water. Remove the peppercorns and stir in the lemon juice, extra-virgin olive oil and thyme. Arrange the sardines and beans on plates and serve.
Private Notes