Lunch · 45 min · italian

Sarde in Saor

Weeknight-friendly Italian cooking: Sarde in Saor comes together in 45 minutes with fresh sardines, yellow onions, and not much else. It is weeknight cooking that still hits your targets — 42 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Fresh sardines
• 2 lb Yellow onions
• 1 cup White wine vinegar
• 1/3 cup Pine nuts
• 1/3 cup Raisins
• 1/2 cup All-purpose flour
• 1/2 cup Olive oil
• 3 Bay leaves

Steps

1. Dredge the cleaned sardines in flour, shake off the excess, and fry in hot oil 2 minutes per side until crisp and golden. Drain on a rack.
2. In the same pan, cook the thinly sliced onions low and slow 20 minutes until completely soft and sweet — pale, never browned.
3. Add the vinegar, bay, pine nuts, and raisins to the onions and simmer 5 minutes into a glossy sweet-sour saor.
4. Layer the fried sardines and the hot onion mixture in a deep dish, finishing with onions on top. Pour over every drop of the pan juices.
5. Cool, cover, and rest in the fridge at least 24 hours. The vinegar marinade needs a full day to penetrate the fish — this dish is always made ahead.
6. Serve at room temperature, never reheated. The sweet, sharp, savory balance is the taste of Venice.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes