Sardines in Green Sauce

This is one of the most abundant and traditional fish in Valencian cuisine which can be prepared in many ways, such as coated in flour and fried, grilled on a griddle, charcoal or embers, baked, pickled, breaded or salted in a jar. It is eaten for its extraordinary quality and for its properties as a remedy for high cholesterol. Its mass consumption may also be due to abundant catches. It is a fundamental fish in the Mediterranean diet.

Gut and clean the sardines well under running water. Salt and dredge in flour. Lay flat in a pan with hot oil and fry well on both sides. Prepare a green sauce in a mortar with garlic, parsley, a few drops of vinegar, lemon, salt and oil. When the sardines are fried (or grilled), place them in a serving dish and top with the green sauce.