Sarde in Saor (Venetian Sweet and Sour Sardines)
Crisp fried sardine fillets layered with soft onions, raisins, pine nuts and vinegar, then left to mellow overnight. Served cool, as in Venice.
- Time50 min + chilling
- LevelMedium
- Costabout £1.67 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 468kcal
- 14.4gcarbs
- 5.6gof which sugars
- 36.7gfat
- 10gsaturates
- 21gprotein
- 2.3gfibre
- 0.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Cook the onions with the olive oil, bay leaves and the salt in a wide pan over a low heat for 20 minutes, stirring often, until completely soft and sweet but not browned.
20 min - 2
Pour in the vinegar, simmer for 5 minutes, then stir in the raisins and pine nuts. Cook for 2 minutes and take off the heat.
7 min - 3
Pat the sardine fillets dry and dust lightly with the flour on both sides.
- 4
Heat the sunflower oil in a frying pan over a medium high heat. Fry the sardines for 1 to 2 minutes each side until golden, in batches. Drain on kitchen paper.
- 5
Spoon a layer of onions into a shallow dish, add a layer of sardines, then repeat, finishing with onions and their juices.
- 6
Cool, cover and chill for at least 6 hours, ideally overnight. Take out 30 minutes before serving so it is cool, not fridge cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
