Sardines escabeche

Ingredients (serves 6)

• 1kg fresh sardines, cleaned
• 3 tbs (1/4 cup) plain flour
• 150ml extra virgin olive oil
• 1 red onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 carrot, thinly sliced
• 2 tbs chopped flat-leaf parsley
• 2 fresh bay leaves
• 1 tsp black peppercorns
• 3-4 thyme sprigs
• 1 tsp cumin seeds
• 1/2 cup (125ml) dry white wine
• 1 tsp sugar
• 1/3 cup (4 tbs) sherry vinegar
• Crusty bread, to serve

Method

1. Rinse sardines and dry with paper towel. Season flour with salt and pepper, then lightly dust fish in flour. Shake off excess.
2. Heat 2 tablespoons of oil in a non-stick frypan over medium heat. Cook fish in batches, adding more oil when necessary, for 2 minutes each side until just cooked. Place in a shallow glass or ceramic dish.
3. Clean pan, then add remaining oil and cook onion for 3-4 minutes until softened but not coloured. Add garlic and carrot, and cook for 1 minute. Add remaining ingredients and 1/3 cup (80ml) water, then simmer for 2-3 minutes until reduced slightly. Pour over fish and allow to cool, then cover and marinate in the fridge for 24 hours to 2 days. Serve with bread.