Sardines with Caper and Lemon Sauce

Bursting with Mediterannean flavours, these sizzling sardines are sensational.
  • 60g flour
  • 1 bsp salt, plus 1/2 tsp
  • 1 tbsp Emeril's Original Essence or Creole Seasoning, recipe follows
  • 8 tbsp Spanish olive oil
  • 900g fresh whole sardines, cleaned and gutted
  • 1 small shallot, finely chopped
  • 2 cloves garlic, sliced
  • 1/4 tsp crushed red pepper
  • Freshly ground black pepper
  • 1 tbsp whole fresh parsley leaves
  • 1 tbsp whole fresh coriander leaves
  • 1 tbsp capers, drained
  • Juice of 1 lemon
  • For the Creole Seasoning
  • 2 1/2 tbsp paprika
  • 2 tbsp salt
  • 2 tbsp garlic powder
  • 2 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp cayenne pepper
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme

Add the flour, one tablespoon of salt, and the Essence to a shallow sided platter. Stir to combine. Reserve.

Heat at 30cm non-stick saute pan over medium high heat. Add four tablespoons of the olive oil.

Quickly dredge the sardines in the seasoned flour, then add directly to the hot oil. Cook for four minutes per side, or until just cooked through, then transfer to a serving platter.

In the same pan heat the remaining olive oil then add the shallot, garlic, crushed red pepper, black pepper, the remaining 1/2 teaspoon salt, parsley, coriander, capers, and lemon juice. Toss until the herbs are wilted and pour the entire mixture over the sardines. Serve immediately.

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