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Sardines with Sun-Dried Tomato and Capers
October 02, 2015

I love this recipe. I am a salty, briny seafood person - but even if you aren't, this recipe is so flavorful the fish is not at all overpowering. I like to add half a dozen chopped kalamata olives, serve on a bed of baby spinach or arugala, and drizzle with a tiny bit of olive oil. I eat this often year-round, but it's my favorite quick dinner to make in the summer when it's too hot to turn on my oven or use my stovetop! YUM!