
Sardines portugaises au citron
Whole Portuguese sardines, steamed before canning so the flesh holds together rather than flaking, sit in an olive oil brightened with a touch of lemon, just enough acidity to cut the oil without masking the fish. Tip the tin over toasted bread and let the lemony oil soak into the crust.
€4.54 at SARDINE, épicerie cibourienne, in line with the usual price.
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