Marinated Sardines (Sardeles Ladolemono)

For this appetizer from Kea (a Greek island in the Cyclades archipelago in the Aegean Sea), fresh sardines are lightly pickled in a tart marinade.

12 (2-3") sardines or anchovies, cleaned
12 Tbsp. white wine vinegar
sea salt
¾ cup extra-virgin olive oil
1⁄3 cup lemon juice, freshly squeezed
2 Tbsp. fresh flat-leaf parsley, chopped
2 cloves garlic, minced

Working with one sardine at a time, use a knife to remove the head. Without piercing the fish all the way through, use the tip of the knife to loosen the spine and remove the bones from the flesh. Rinse the cavity with 1 Tbsp. of vinegar and transfer the deboned sardine to a small bowl. Lightly season the cavity with salt. Repeat with remaining fish and vinegar.

Drain sardines and arrange them in an 8x8" baking dish. In a small bowl, whisk together the oil, lemon juice, parsley, and garlic and pour marinade over the sardines, massaging some of the marinade into the cavity of each fish.

Cover dish with plastic wrap and refrigerate overnight, turning fish occasionally.

To serve, transfer fish to small plates and serve with bread.

Makes 2-4 servings.