Sardines cooked with Horio Mountain Regions olive oil, garlic and parsley, in a delicious recipe by Dimitris Skarmoutsos.
8 fresh small sardines (about 1 kilo)
¾ c Horio Mountain Regions olive oil
4 large garlic cloves, crushed
3-4 tbsp finely chopped parsley
Clean sardines under running water. Remove their heads and slice their belly lengthwise. Remove spine. Open them and lay them on the surface. Rinse and dry with kitchen paper. Season with salt.
Horio Mountain Regions olive oil
ni a large pan over low heat for 30 seconds. Add sardines and cook for 30-45 seconds per side.
Transfer to a plate with a slotted spoon.
Put garlic in the pan and sauté for 1 minute. Add parsley and continue for 15 seconds.
Drizzle sardines with the garlic mixture.