Ingredients

• 4 pounds fresh sardines, cleaned, boned, and filleted
• 1 cup freshly squeezed lemon juice
• 2 tablespoons salt
• 10 cloves garlic, thinly sliced crosswise
• 6 shallots, thinly sliced
• 1/2 cup virgin olive oil
• Leaves from 6 sprigs thyme
• Leaves from 6 sprigs oregano
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon honey
• 1 tablespoon freshly ground black pepper
• 1 cup crème fraîche or sour cream for garnish

Instructions

1. Lightly score each sardine crosswise on the skin side, three times per fillet. In a nonreactive bowl, combine the sardines, lemon juice, salt, garlic, and shallots. Cover and refrigerate for 2 hours. Before serving, drain the sardines, discarding the lime juice, garlic, and shallots. In a bowl, blend together the marinade ingredients. Add the sardines and gently toss. Garnish with crème fraîche.