Danilo Skoko, Restaurant Batelina in Banjole

Ingredients (4 persons):

• 500g fresh sardines
• 4 cloves garlic
• 4 table spoons olive oil
• 4 table spoons chopped parsley
• 100 ml white wine vinegar
• 1 lemon

Recipe:

Putt he bones out of the sardines, press the fish flat and put it on a deep platter with the skin on the platter and salt the fish.
Peel and finely chop the garlic and the parsley and put both above the fish.
Pour over the freshly pressed lemon juice and vinegar to completely cover the fish.
Marinate the sardines at least three hours in the refrigerator or better over night.
Pour off the marinade, dry the sardines, put them on a platter, drop the olive oil over the fish and season with salt and pepper.