Sardines are a great canned food to include in your food storage pantry. As small as they are, they are a valuable source of protein, vitamin D, calcium, niacin, vitamin B12, selenium, phosphorus, iron, and omega-3 fatty acids. Unfortunately, it’s difficult to find appealing recipes to use them in to rotate your supply. This recipe is the exception. Serve these baked sardines with rice and vegetables or a tossed salad.
BAKED SARDINES WITH DILL SAUCE (Pantry Cooking with Home Preserved Foods)
4 (4.375 ounces) cans sardines in olive oil, drained
1 tablespoon lemon juice
1 cup milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1-1/2 teaspoons crushed dried dill weed
Spread sardines in a greased 2-quart shallow baking dish. Sprinkle with lemon juice. In a small saucepan, blend milk and flour. Cook and stir over medium heat until sauce thickens and begins to bubble. Cook and stir 1 minute longer. Remove from heat and stir in salt, pepper, garlic powder, and dill weed. Pour sauce over fish. Sprinkle with additional dill weed, if desired. Bake uncovered at 350o for 20 to 25 minutes, or until sauce begins to bubble around the fish. Serves 3 to 4.
