Baked sardines with tomato and onion

Baked sardines with tomato and onion

Humble sardine is a superfood for our body

The sardine of Kalloni  maintains its reputation with dignity, while Faliro’s disappeared… Sardine is a worthy protagonist of povera cuisine, as it is a key ingredient of a proper and balanced diet. The World Health Organization recommends consuming fatty fish at least twice a week.

The humble sardine is an excellent source of high biological value proteins, it is also an excellent source of high biological value proteins, precious fatty acids as well as a wealth of vitamins and minerals. In fatty fish, the plethora of beneficial effects is due to the omega-3 fatty acids they contain. Sardines are in the eleven fish with the highest content of omega-3 fatty acids. In addition, fish do not contain saturated fatty acids and cholesterol, substances that are responsible for cardiovascular disease and high cholesterol levels.

Sardines should be eaten with their bones so they give our body calcium, phosphorus and vitamin D. They also contain vitamin B12, selenium and iron.

There is also another secret in the nutritional value of sardines, due to their short lifespan they do not manage to accumulate large amounts of mercury.

The sardines are baked with lemon oil and oregano or baked with tomatoes but also stuffed as “married” in many versions or simply grilled.

We have selected and present you baked sardines with tomato and onion. No matter how you make them, the sardines are a great seafood appetizer and ouzo goes very well with them… Baked sardines with tomato and onion

Baked sardines with tomato and onion

From Fotini Kassaveti, famous cook and herbalist