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Diane Kochilas' Savory Sardine Recipe

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Potluck Founder and Host Ali Rosen published a Huffington Post article yesterday: "Simple Greek: Baked Sardines From Diane Kochilas", that offers a personalized recipe from the renowned culinary artist.

The famous Greek chef from Manhattan's Molyvos, offers personal recommendations for creating Hellenic dishes, and what ingredients to include for a savory delicacy. Kochilas is featured in a Potluck video on how to bake a traditional sardine recipe from Lesvos. Her recipe is included below, along with the baking segment.

Sardines Baked with Ouzo and Capers

Serving size: 4
Ingredients for the Baked Sardines:

Ingredients for the Baked Sardines:
8 large fresh sardines, dressed (cleaned and gutted), heads on
Salt and pepper to taste
2 Garlic cloves, peeled and cut into thin slivers
4T Extra virgin Greek olive oil
2T Ouzo
2 Firm, ripe tomatoes, halved and cut into thin slices
1 lemon, halved and cut into thin slices
5-6 sprigs Fresh oregano, leaves only, chopped
3T Capers, rinsed

1. Preheat the oven to 375 degrees
2. In a stainless steel bowl, toss the cleaned sardines together with 2 tablespoons
olive oil, salt, pepper, garlic, and ouzo
3. Drizzle a little olive oil over the surface of an oven-proof glass baking dish
large enough to hold the sardines snuggly in one layer
4. Place the sardines in the baking dish, one next to the other all facing the same
5. Place the tomato slices and lemon slices between the sardines
6. Spoon the capers over the sardines
7. Sprinkle with the oregano and pour in any remaining liquid from the
stainless steel bowl
8. Drizzle in remaining olive oil
9. Bake uncovered for about 10 - 12 minutes, or until the sardines are fork