Crispy backed sardines and light eggplant caponata

Crispy backed sardines and light eggplant caponata
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Fish is good, guys! And we mustn't be intimidated by some of the delicacies that the fishmonger offers to us. Sometimes, cook the fish is easier than it seems, and of course the simplest is the best dish is the result.

Category: seafood


600 g of sardines
(Or anchovies)
3 slices of bread
1 clove of garlic
chopped mixed herbs
salt and pepper
olive oil


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Added 7 years ago by:
Giulia Godeassi Giulia Godeassi
     11 recipes
4 people cheffed this recipe
Sashy Latoya Williams FonsecaStephanie Brooks HawkinsRami MadiGiulia Godeassi
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