You can marinate the fish for a few hours or overnight. Put the bread crumbs on right before cooking. If you grill the fish, leave off the bread crumbs.

serves 2

  • 10-15 sardines (beheaded, gutted, and filleted if you wish)
  • salt 
  • pepper
  • 2 cloves garlic, peeled and finely grated or chopped
  • 2 anchovies, chopped
  • juice/zest from 1/2 lemon
  • 2 tablespoons capers plus a bit of brine
  • 1/4 cup white white
  • 1 cup San Marzano-style diced tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons chopped parsley
  • 2 green onions, finely sliced (white plus a bit of the green)
  • 1/2 cup bread crumbs


Preheat oven to 450° F. Place whole sardines in a baking dish (skin down if gutted and filleted).  Season with salt and pepper. In a bowl, combine garlic, anchovies, lemon juice/zest, capers, white wine, tomatoes, olive oil, parsley, green onions, salt, and pepper. Use your fingers to spread the ingredients all over the fish.  Sprinkle bread crumbs all over the top. Place in the oven. Check them after 3 minutes. They're done when the fish is just past translucent. The sardines will cook really fast, especially if they're small. Eat right away with bread and a salad.