A large basket filled with fish

Ingredients

• 1 kg of sardines (2-3 kg)
• 0.5 kg of mackerel or another small fish
• 2-3 onions
• salt, black pepper, red pepper, Herbes de Provence, bay leaves
• oil paint for cooking, flour for seasoning
• As needed: 2-3 tablespoons of sour cream and 100 ml of white wine

Clean the sardine by removing the guts and skin, then rinse it. Season it with salt and let it rest in the refrigerator for 2 hours to allow the salt to penetrate.

In a pan, pour over oil paint and add the small fish, which have been de-boned and gutted, rinsed, salted, seasoned with black pepper, cut into 1 cm pieces, and coated in flour. Cook until they are crispy. Then, in the same pan, add the finely chopped onion. Once cooked, add the remaining fish, 1-2 bay leaves, and stir. Remove the pan from the heat.

Optional: Add 2-3 tablespoons of sour cream and a cup of white wine. Mix these ingredients together and pour into the dish. Place in a greased baking dish, add a cup of water and a cup of white wine, and mix with the herbs de Provence. Brush with oil and sprinkle with red pepper, black pepper, and salt. Bake for 45 minutes, occasionally basting with the pan juices.