Cured Sardines

Easily filleted by removing the heads, then pulling the spines away from the fillet from the neck toward the tail, sardines are cured in a bright mixture of sugar, salt, and thyme.

8 fresh sardines, cleaned, filleted, rinsed and dried
3 Tbsp. extra-virgin olive oil
1 ½ tsp. sea salt
1 tsp. fresh thyme, minced
¼ tsp. sugar
1 lemon, thinly sliced
2 Tbsp. fresh parsley, minced
3 cloves garlic, minced
black pepper, freshly ground

Place sardines skin side down on a plate; rub 1 Tbsp. oil into fillets. Mix salt, thyme and sugar in a bowl; sprinkle over fillets. Place 4 fillets, skin side down, in a glass loaf pan; top with half the lemon and drizzle with 1 Tbsp. oil. Top with 4 fillets, skin side up.

Repeat with remaining fillets, lemon and oil. Cover with wax paper and a piece of cardboard cut to fit inside the pan. Weigh down with cans; chill 24 hours.

Transfer to a plate; sprinkle with parsley, garlic and pepper.

Makes 2-4 servings.