Arraganate means ‘with oregano’ and this herb infuses perfectly with the sardines during roasting.
Sarde “Arraganate” Sardines With Oregano
8 Large Fresh Sardines, cleaned, boned, heads & tails removed
2floz/60ml Extra Virgin Olive Oil
Coarse Sea Salt
1 Large Lemon cut in half
10 Sprigs Of Flat Leaf Parsley
2 Large Garlic Cloves, peeled
1 Tablespoon Of Oregano
Salt & Freshly Ground Pepper
2 Tablespoons Of Bread Crumbs
Pre-heat the oven 200ºC/400ºF/Gas Mark 6 & use a little oil to coat a Pyrex baking dish. Soak the sardines for 10 minutes in a bowl of cold water with a little coarse salt & the squeezed lemon halves.
Drain & rinse the sardines & pat them dry with paper towels. Arrange the sardines in the baking dish. Chop the parsley & garlic together with a mezzaluna & sprinkle the mixture over the sardines.
Season with the oregano, salt & pepper. Pour the remaining oil over the top. Sprinkle the bread crumbs over the sardines & bake for at least 15-20 minutes.
Serve the sardines hot, straight from the baking dish.