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The starter, Mediterranean

Marinated sardines with tomato and basil

Marinated sardines with tomato are a cold starter for 6, made with raw sardine fillets cured in lemon juice with tomatoes and basil. They need 25 minutes of active work and are made entirely the day before. The recipe is easy, costs about €3 per person, and success depends on a lemon marinade long enough to turn the flesh opaque without fully cooking it.

Sardine fillets marinated in lemon, tomatoes and basil, made the day before, all freshness and simplicity.

Marinated sardines with tomato and basil
For
6 people
Work
25 min
Total time
40 min
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€3.00
Calories per person
260 kcalcalculated by Kiloach, your weight coach

Marinated sardines with tomato play on a simple contrast, the soft, pearly flesh of raw sardines lightly cured by lemon, against juicy diced tomatoes and fresh basil. There's no cooking involved, just a balance of acidity, olive oil and fresh herbs that feels lighter than the usual starters.

It's a summer starter made for a dinner with friends on the terrace or a family meal when tomatoes are at their best. It pairs well with a generous main like roast lamb or grilled meats, and since it's made the day before, you get to spend the evening with your guests instead of running back to the kitchen.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 15 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 20 min
  4. When it's time to serve 1 step

The day before, you prepare everything, the lemon marinade for the sardines, the tomato and basil mix, then let it rest in the fridge overnight. Right before guests arrive, take the dish out 20 minutes ahead so it comes back to a cooler room temperature, and adjust the seasoning. When serving, plate it up with a few fresh basil leaves.

The ingredients

6 people

Fish counter

  • Fresh sardine fillets 900 g

Fruits and vegetables

  • Ripe tomatoes 4
  • Lemon 2
  • Fresh basil 1 bunch
  • Shallot 2

Pantry

  • Olive oiloften in the pantry 8 tbsp
  • White wine vinegaroften in the pantry 2 tbsp
  • Fleur de seloften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Rinse and pat dry the sardine fillets, checking that no bones remain.

    Run your finger over the flesh against the grain, you'll feel any remaining bones.

  2. Lay the fillets in a dish, season lightly with salt, drizzle with the vinegar and the juice of the lemons, and let sit for 15 minutes. 15 min

    The acidity lightly cures the flesh, which turns pearly.

  3. Dice the tomatoes small and thinly slice the shallots, mix with the olive oil, basil and the zest of one lemon.

    Seed the tomatoes first, the marinade stays less watery.

  4. Pour this mixture over the sardines, cover with plastic wrap and refrigerate until the next day.

    The longer they marinate, the more flavor they take on.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the dish out of the fridge 20 minutes before serving and adjust the seasoning. 20 min

    Cold mutes the flavor, at a cooler room temperature it all comes back.

When it's time to serveThe final touches, right in front of your guests.

  1. Plate the sardines with the tomato mixture and a few basil leaves.

    Add the fresh basil at the very end, it keeps its green color.

Our tips to get it right

  • Pick very fresh sardines with bright eyes and firm flesh, that's what makes a raw marinade safe and good.
  • Don't marinate longer than 24 hours, beyond that the flesh turns too firm and loses its softness.
  • Serve on well chilled plates, the freshness of the dish comes through in the serving too.

The variations

  • Swap the sardines for mackerel fillets, the marinade works just as well on its richer flesh.
  • For a version without raw fish, poach the fillets in boiling water for 30 seconds before marinating them.
  • Stir in a few chopped capers or black olives into the tomato mix for extra flavor.

What to serve it with

  • Toasted bread rubbed with garlic
  • A chilled rosé wine
  • Simple arugula salad

Storage

Marinated sardines keep for 24 hours in the fridge, covered, no longer since the flesh keeps curing in the acid. They don't freeze. This dish is eaten cold or chilled, there's nothing to reheat.

Questions about this recipe

Can you use frozen sardines?

Yes, as long as you thaw them fully in the fridge and pat them dry before marinating. The texture will be slightly less firm than with fresh sardines, but the flavor stays very good.

How do you make sure no bones are left?

Run your finger over the flesh against the grain, you'll feel any bones sticking out right away. Asking your fishmonger to fillet the sardines greatly reduces this risk.

How many fillets per person should you plan for?

Count on about 150 grams of fillets per person for a generous starter. With 900 grams, 6 guests are more than covered.

Can you swap basil for another herb?

Cilantro or flat leaf parsley work well if basil isn't your thing. Add fresh herbs at the last moment to keep their color and aroma.

Can marinated sardines with tomato and basil be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make marinated sardines with tomato and basil?

Allow 40 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in marinated sardines with tomato and basil?

About 260 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does marinated sardines with tomato and basil cost?

About €3.00 per person, that's €18.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Remember to ask your guests about their allergies before putting your menu together.

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