Entree: Turkey – Aegean Turkey – Sardalya Pilaki (Sardines slow-cooked in olive oil with tomatoes, onions, and herbs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Additional 10 min

Total 50 min

Ingredients

- 12 whole sardines, gutted and cleaned, approx. 1.5 lb (680 g)
- 1/2 cup (120 ml) extra-virgin olive oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 2 garlic cloves, minced (approx. 6 g)
- 1 medium carrot, thinly sliced, approx. 4 oz (115 g)
- 1 green bell pepper, seeded and sliced, approx. 6 oz (170 g)
- 1 cup (240 ml) crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) water
- 2 tbsp (30 ml) fresh lemon juice
- 1 bay leaf
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh parsley
- 1 tbsp (15 ml) extra-virgin olive oil for finishing

Instructions

1. Preheat the oven to 350°F (175°C). Pat the sardines dry and set aside.
2. In a medium ovenproof skillet or shallow baking dish, heat 1/2 cup (120 ml) olive oil over medium heat. Add the sliced onion and cook until softened, about 6–8 minutes.
3. Add the minced garlic, carrot, and bell pepper and cook 4–5 minutes until vegetables begin to soften.
4. Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, 1/2 cup (120 ml) water, lemon juice, bay leaf, salt, and pepper. Bring to a gentle simmer and cook 5 minutes to meld flavors.
5. Arrange the cleaned sardines in a single layer in the skillet or transfer the sauce to a shallow baking dish and nestle the sardines into the sauce. Spoon sauce over the fish.
6. Cover the dish with foil and bake in the preheated oven until the sardines are just cooked through, about 15–20 minutes depending on size.
7. Remove from the oven, discard the bay leaf, drizzle with 1 tbsp (15 ml) extra-virgin olive oil, and scatter chopped parsley over the top.
8. Let rest 5–10 minutes; serve warm or at room temperature with crusty bread or boiled potatoes.