Oven-Baked Sardines in Olive Oil

Dominique Ferrigno comes from a long line of fishermen, and he prepares his sardines entirely by hand, the way it used to be done. Nothing here is rushed: each fish is laid on a rack and baked in the oven, a simple step that leaves them lighter and easier to digest.

They are never fried. Baking keeps the flesh tender and the taste clean, with olive oil as the only other ingredient. The tin also comes in an olive oil and lemon version, for anyone who likes a bit of brightness.

As an appetizer, serve them straight from the tin with good toasted bread. On a salad, they add depth and heft, and turn a casual lunch into a proper meal.