Grilled sardines with an onion dressing
The dressing for this dish is adapted from the Roman author Apicius's first-century book De Re Coquinaria - which translates as 'On Cooking'.
Ingredients
16 sardine fillets
extra virgin olive oil
1/4 tsp of black peppercorns,
1/8 tsp of cumin seeds
2 tbsp of fresh oregano leaves
salt
1/2 cup extra virgin olive oil
2 tbsp of minced red onion
3 tbsp of cider vinegar
sprig of mint
Method
For 4 people, grill 16 sardine fillets in a little extra virgin olive oil and place them aside to cool.
For the dressing
Make the dressing by grinding in a mortar 1/4 tsp of black peppercorns, 1/8 tsp of cumin seeds and 2 tbsp of fresh oregano leaves with two pinches of salt. Once well pounded, mix with 1/2 cup extra virgin olive oil, 2 tbsp of minced red onion, 3 tbsp of cider vinegar and a finely chopped sprig of mint.
To serve
Marinate the sardine fillets in the dressing and serve.
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