Ingredients
3 small carrots (about 4 ounces), peeled and thinly sliced
2 stalks celery (about 6 ounces), thinly sliced
1 small onion (about 2 1/2 ounces), halved and thinly sliced
1 tablespoon fresh oregano leaves
1 teaspoon coarse salt
Freshly ground pepper
12 medium fresh sardines (about 1 1/2 pounds), cleaned and filleted
2 cups champagne vinegar
1/2 teaspoon sugar
3/4 cup extra-virgin olive oil
Preparation
Stir carrots, celery, onion, and oregano in a bowl. Transfer half the mixture to a 7 1/2-by-9 1/2-inch glass baking dish. Sprinkle with 1/2 teaspoon salt; season with pepper.
Lay sardines, skin side up, over vegetable mixture in dish. Top with remaining vegetable mixture. Sprinkle with remaining 1/2 teaspoon salt, and season with pepper. Stir vinegar, sugar, and 1 cup water in a medium bowl until sugar has dissolved. Drizzle over sardines and vegetables. Cover, and refrigerate until sardines are opaque and slightly firm, about 1 1/2 hours. Drain. Drizzle sardines and vegetables with oil, and gently toss. Transfer to a platter.
