Fresh-Cured Sardines

Directions

1. 1
   Ask your fishmonger to scale and fillet: 12 fresh sardines.
2. 2
   Season the fillets well with: Salt, Fresh-ground black pepper.
3. 3
   Arrange the fillets snugly in a dish and strew with: 1 garlic clove, sliced thin, 1/2 lemon, sliced thin, 2 teaspoons red wine vinegar, A few branches of fresh herbs (savory, parsley, thyme, or marjoram), 2 bay leaves.
4. 4
   Squeeze the juice from the other half of the lemon over the fillets and then pour over: 3 tablespoons extra-virgin olive oil.
5. 5
   Let sit for 1 hour before serving.
6. 6
   Well-chilled, the sardines will keep for 2 days.
7. 7
   Serve on croutons or buttered fresh bread with a spoonful of the marinade.
8. 8
   Cut 1/2-inch slices of baguette or other bread and spoon some of the marinade over each slice.
9. 9
   Then place a fillet on top, skin side up, cutting the fillets to fit if needed.
10. 10
    Toast for 4 minutes in a 450F oven.
11. 11
    Grill the cured fillets over a hot fire for a minute or two on each side.