Married Sardines

Ingredients:

20 sardines, filleted

Closaki (vegetable, looks like cucumber and melon)

Onion

Garlic

Parsley

Mint

Oregano

Breadcrumbs

Barley rusk

Muscat wine of Samos

Olive paste

Samphire

Radish

Olive oil

Salt

Pepper

Instructions:

Wash the sardines and fillet them as follows: Remove the head and intestines of each sardine, and then detach the main bone carefully so as not to split the fillet into two pieces. Coat the bottom of an oven-safe dish with a little olive oil and then spread out about half of the fillets in that oven-safe dish. Pour a little more olive oil on the fillets. Make sure to have an equal number of fillets left for the top row.

Filling:

Finely chop the garlic and the onion, add mint, parsley and breadcrumbs. Salt the sardine. Using a spoon, spread the filling on top of each sardine. Carefully place the remaining sardine fillets on top of the first layer. Place the sardine in a pan and repeat the process for the rest. Pour a little olive oil on top and bake at 180 degrees Celsius for 10 minutes. Put some olive oil in a pan and once it is hot, put in the samphire for a few seconds, so that it becomes crispy. Put the barley rusk into a bowl and pour the Moscato wine of Samos to soak it. Cut the closaki. We have prepared a green salad with an aromatic dressing (mustard, peach and honey). Add the rusk and put olive paste on it. Add the sardine, the samphire and garnish with radish. We serve warm with a bit of fresh oregano and dill oil.

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