Sardines with Caper and Lemon Sauce

Prep time: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Yield:  4 to 6 servings

Ingredients

• 1/2 cup of flour
• 1 tablespoon kosher salt, plus 1/2 teaspoon
• 1 tablespoon Emeril’s Original Essence or Creole Seasoning, recipe)
• 8 tablespoons Spanish olive oil
• 2 pounds fresh whole sardines, cleaned and gutted
• 1 small shallot, minced
• 2 cloves garlic, sliced
• 1/4 teaspoon crushed red pepper
• Freshly ground black pepper
• 1 tablespoon whole fresh parsley leaves
• 1 tablespoon whole fresh cilantro leaves
• 1 tablespoon nonpareil capers, drained
• Juice of 1 lemon

Directions

1. Add the flour, 1 tablespoon salt, and the Essence to a shallow sided platter. Stir to combine. Reserve.
2. Heat at 12-inch nonstick saute pan over medium high heat. Add 4 tablespoons of the olive oil.
3. Quickly dredge the sardines in the seasoned flour, then add directly to the hot oil. Cook for 4 minutes per side, or until just cooked through, then transfer to a serving platter.
4. In the same pan heat the remaining olive oil then add the shallot, garlic, crushed red pepper, black pepper, the remaining 1/2 teaspoon salt, parsley, cilantro, capers, and lemon juice. Toss until the herbs are wilted and pour the entire mixture over the sardines. Serve immediately.