Because we’ll always be a little jealous of the dolce vita that reigns year-round in the South of France, we’re stealing a few Mediterranean recipes to bring some sunshine to our table.
Born under the sun, passionate chef Nicolas Sintes reveals French Riviera – From Cassis to Menton in 100 Recipes, a true bible of Côte d’Azur flavors: a book as beautiful as it is delicious, infused with olive oil, lemon, and seaside dinners. Our favorite? These marinated sardines with lemon – a simple, fresh, and zesty starter, perfect for adding a taste of summer to your table.
Ingredients
For the Marinated Sardines
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12 fresh sardines, cleaned and filleted
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2 unwaxed lemons
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10 cl extra-virgin olive oil
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1 garlic clove, finely chopped
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1 tbsp fleur de sel (sea salt flakes)
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Freshly ground pepper
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Thyme
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1 pinch of Espelette pepper (optional)
For the Candied Lemon Zest
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1 unwaxed lemon (zest cut into fine strips)
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10 cl olive oil
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A few fennel flowers
Preparation
1. Make the Marinade
Grate the zest of one lemon, then squeeze the juice of both.
In a bowl, combine the lemon juice, olive oil, garlic, zest, fleur de sel, pepper, and thyme.
Lay the sardine fillets in a shallow dish and pour the marinade over them.
Cover and refrigerate for 1 hour.
2. Prepare the Candied Lemon Zest
Peel the lemon zest into thin strips. Blanch them for 30 seconds in boiling water, then plunge into ice water.
Repeat three times to remove bitterness.
Drain, then gently simmer the zest in olive oil over very low heat for 10 minutes.
Set aside in their oil.
3. Assemble the Dish
Gently drain the marinated sardines and arrange them flat on a plate.
Add a few fresh lemon wedges, the candied zest, and drizzle with a little olive oil (from the marinade or the zest oil).
Sprinkle with a pinch of Espelette pepper (optional) and finish with a few fennel flowers.
Serve with crusty bread or toasted baguette and a chilled glass of white wine for a light, elegant, and refreshing starter — a perfect way to bring the French Riviera to your plate.
