Crispy Sardines with Spring Caponata


baguette bread, sliced paper-thin into 16 slices

8 sardines, scaled and filleted

salt and pepper

2 tbsp + 1 tbsp extra-virgin olive oil

1 cup spring caponata



Place baguette slices on work surface and place sardine fillets skin-side down on bread. Season with salt and pepper. Place 2 tbsp olive oil in sauté pan and place sardines and bread in pan bread-side down. Brown bread, about 2 minutes, then flip and let cook 30 seconds more. Place sardines on a towel to dry. Place caponata on four plates and top each with 4 sardines. Drizzle with olive oil and Espelette and serve.

Spring Caponata


1/2 red onion, diced fine

1/2 white onion, diced fine

1/2 head fennel, diced fine

2 stalks celery, diced fine, lightly sautéed in olive oil

3 cloves garlic, diced fine

1 tbsp toasted pine nuts

2 tbsp oven-dried tomatoes, chopped

1 red pepper, diced fine

1 yellow pepper, diced fine

1 Japanese eggplant, diced fine, lightly sautéed in olive oil

2 tsp chopped thyme

1 tsp chopped rosemary

1 tsp oregano

4 anchovy fillets, salted and diced fine

1/2 cup olive oil

1 cup red wine vinegar

salt and pepper


Combine all ingredients in a large bowl and stir well to combine. Refrigerate for up to 2 weeks.