Sarde in Saor

In Venice, saor means the sweet-sour savor that once helped sailors keep fish longer at sea. Fried sardines rest under slow-cooked onions brightened with vinegar, wine, raisins, and pine nuts, a make-ahead lunch that mellows overnight.

Serves 4 · 25 min prep · 30 min cook

Estimate for one serving

• 450 cal
• 12g protein
• 25g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1 1/2 lb fresh sardines, cleanedSeafood
• 1 lb white onions, slicedProduce
• 1/2 cup white wine vinegarPantry
• 1/4 cup dry white winePantry
• 2 tbsp raisinsPantry
• 2 tbsp pine nutsPantry
• 1/4 cup flour for dustingPantry
• as needed olive oil for fryingPantry
• 1 bay leafSpices
• to taste saltSpices

Instructions

1. 1Flour and fry sardines; drain.
2. 2Cook onions slowly in oil until soft; add vinegar, wine, bay, raisins, pine nuts.
3. 3Layer fish and sweet-sour onions in a dish.
4. 4Marinate at least overnight in the fridge. Serve at room temperature.