Marinated Fresh Sardines With Pickled White Beans
- Total Time
- 1 hour, plus 5 hours' refrigeration
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Ingredients
- 2pounds fresh sardines, cleaned
- 3cups lemon juice (about 6 lemons)
- ½cup extra-virgin olive oil
- 1teaspoon salt
- Freshly ground black pepper to taste
- ½cup fresh Italian parsley, chopped
- 1pound dry white beans, sorted, washed and soaked overnight and drained
- 2cloves garlic
- 1small onion, peeled
- 12black peppercorns
- 1teaspoon white-wine vinegar
- 1teaspoon olive oil
- 1teaspoon salt
- 5tablespoons lemon juice
- 3tablespoons extra-virgin olive oil
- 2tablespoons minced fresh thyme leaves
For the Sardines
For the Beans
Nutritional analysis per serving (12 servings)
351 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 25 grams protein; 389 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the sardines' heads and tails and split the fish. Remove the bones and lay the sardines in a large bowl. Mix together the lemon juice, olive oil, salt, pepper and parsley and pour it over the sardines. Chill for 5 hours.
- Step 2
Place the beans in a pot with cold water to cover by 2 inches. Add the garlic, onion, peppercorns, vinegar, olive oil and salt. Bring to a boil and simmer, covered, until very tender, about 40 minutes. Drain.
- Step 3
Refresh the beans under cold running water. Remove the peppercorns and stir in the lemon juice, extra-virgin olive oil and thyme. Arrange the sardines and beans on plates and serve.
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