Tomato Basil Baked Sardines

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020. Click here for more on my best-selling cookbook. This is a favorite recipe from my Feast of the Seven Fishes.

Tomato Basil Baked Sardines

Serves 6 to 8

4 cans sardines (approx 4 ounces each) skinless and boneless in oil

1/4 cup olive oil, divided

1 large shallot, minced

2 cloves garlic, minced

16 ounces grape tomatoes, halved

1/4 cup red wine vinegar

1 teaspoon freshly ground pepper

4 large leaves fresh basil cut in thin strips, divided

Heat oven to 350°F.

In a 9-inch round baking dish arrange sardines like the spokes of a wheel.

In medium skillet, heat 2 tablespoons oil over medium-high heat. Cook shallot and garlic till soft, about 4 minutes. Add tomatoes, vinegar, pepper, cook till tomatoes start to soften, 5 minutes. Stir in 1/2 basil.

Spoon tomato mixture over sardines, leaving parts of some fish exposed. Drizzle 2 tablespoons oil over tomatoes. Bake uncovered 20 minutes. Garnish with remaining basil and serve.