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The Sardines were good. The tomato base had a wonderful flavor with minor modifications. Following on previous comments, I added about a 1 1/2 T of tomato paste and 1/4 t of Frank's hot sauce and subbed chicken broth for the wine. Served the base over Quinua (though rice would have worked well).

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EyeGuy March 29, 2009

I must admit, I did change this recipe a bit after reading Kate's review. Instead of the wine I used vegetable stock, and I also added a tsp of tomato paste to the mix. It actually turned out rather well and certainly smelt lovely. I'd never had baked sardines before, and I definately think that this a good recipe to work around.

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Kitzy May 01, 2008

I was looking forward to this but was disappointed. I followed the recipe precisely and the result was a very thin sauce which smelled great but tasted too much of wine and lacked body. My fellow diners agreed and so I had leftovers--I tried straining the sauce and reducing it but it still wasn't a flavor we enjoyed.

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Chef Kate May 01, 2008
Sardinhas a Setubal / Portuguese Baked Sardines