IN SEASON

SARDINES WITH SWEET & SOUR RED ONION, MINT AND PINE NUTS

SERVES 4

⅓ cup (80ml) extra virgin olive oil, plus extra to serve
2 red onions, finely chopped
1 tsp aged balsamic vinegar, plus extra to serve
8 (500g total) whole fresh sardines, cleaned
¼ cup (35g) plain flour
1 cup mint leaves, roughly chopped
40g pine nuts, toaste

To make the sweet and sour onions, place 2 tbs oil in a small frypan over medium-low heat. Add onion and cook, stirring occasionally, for 20-25 minutes until onion is caramelised and very soft. Season to taste, and stir through the balsamic.

Remove the head and backbone