Marinated Sardines

1. Dust the sardines in flour.

2. Fry them in olive oil until they are crisp& brown.

3. Transfer to a shallow dish.

4. Clean the pan and in it heat ½ cup olive oil, and fry the garlic and chilli in it very briefly.

5. Add the wine, vinegar and mint, and remove from the heat.

6. While it is still hot, pour this mixture over the fish.

7. Season to taste and leave for a couple of hours before serving.

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Nutrient	Quantity
Total fats	1108.1398 g
Protein	0.7534 g
Carbohydrates	2.4299 g
Energy	9986.714 kCal
Fatty acids, total saturated 18:3 undifferentiated	14.1503 g
Water	16.3864 g
Aspartic acid	0.081 g
Calcium, Ca	40.539 mg
Lutein + zeaxanthin	0.48 g
Fiber, total dietary	1.2258 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	0.15 g
Niacin	0.1831 mg
Fatty acids, total saturated 18:4	30.25 g
Vitamin A, RAE	34.713 g
Arginine	0.0448 g
Riboflavin	0.0332 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total saturated 20:1	60.1959 g
Glutamic acid	0.0854 g
Sodium, Na	7.8 mg
Fatty acids, total saturated 16:1 undifferentiated	76.4957 g
Total lipid (fat)	1108.1398 g
Manganese, Mn	0.2414 mg
Proline	0.0261 g
Fatty acids, total saturated 16:0	178.6792 g
Choline, total	1.02 mg
Sugars, total	0.03 g
Serine	0.0276 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	40.9826 g
Fatty acids, total saturated 20:4 undifferentiated	17.56 g
Vitamin B-6	0.064 mg
Selenium, Se	0.426 g
Ash	0.3921 g
Vitamin D	3320 IU
Fatty acids, total saturated 18:1 undifferentiated	224.4946 g
Pantothenic acid	0.0607 mg
Phenylalanine	0.0342 g
Copper, Cu	0.05 mg
Betaine	0.108 mg
Thiamin	0.0193 mg
Methionine	0.0102 g
Iron, Fe	2.6856 mg
Carbohydrate, by difference	2.4299 g
Phosphorus, P	14.85 mg
Folate, total	18.045 g
Tocopherol, gamma	0.8964 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	101.37 g
Fatty acids, total saturated 22:1 undifferentiated	55.89 g
Alanine	0.0332 g
Cholesterol	7100 mg
Valine	0.0367 g
Fatty acids, total saturated 18:2 undifferentiated	30.6991 g
Glycine	0.033 g
Fatty acids, total saturated 14:0	65.2507 g
Zinc, Zn	0.2212 mg
Isoleucine	0.0296 g
Fatty acids, total saturated 12:0	1.03 g
Fatty acids, total polyunsaturated	330.1097 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.0514 g
Vitamin A, IU	693.504 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	19.73 g
Folate, DFE	18.045 g
Tryptophan	0.0106 g
Vitamin C, total ascorbic acid	3.2103 mg
Phytosterols	240.39 mg
Fatty acids, total saturated 20:0	0.4471 g
Tyrosine	0.0193 g
Vitamin K (phylloquinone)	65.067 g
Fatty acids, total saturated	313.868 g
Histidine	0.0147 g
Fatty acids, total monounsaturated	417.2125 g
Threonine	0.0278 g
Folate, food	18.045 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Vitamin D (D2 + D3)	83 g
Vitamin E (alpha-tocopherol)	15.5004 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	106.56 g
Magnesium, Mg	11.523 mg
Lysine	0.0323 g
Potassium, K	91.428 mg
Cystine	0.0082 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	3 tablespoons	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Olive oil	0.5 cup	954.72	0	108
mint	3 tablespoons	7.524	1.4381	0.1248
salt pepper	0	0	0	0
white wine vinegar	3 tablespoons	0	0	0
sardine	1 kg	9020	0	1000
red chile	1	0	0	0
plain flour	1 cup	0	0	0