- Work with the fish while still frozen (they will be easier to manipulate). To remove the scales, gently run the back of a knife along the skin under cold running water, making sure to keep it intact. Pat dry with paper towels.
- Using scissors, remove the fins, then place the sardines flat on a work surface. Cut off the heads with a breadknife. Remove the fillets by cutting along the body, following the backbone. Gut each fillet and rinse, if needed. Pat dry with paper towels.
- In a large skillet over medium-high heat, lightly brown the sardines, daisy capers, garlic and pepper flakes in the oil. Season with salt and pepper. Remove the sardines and set aside on a plate.
- Add the tomatoes to the skillet and crush using a wooden spoon. Bring to a boil, cover with a splatter screen and simmer for 30 minutes or until the sauce has thickened. Return the sardines to the skillet. Adjust the seasoning.
- Sprinkle with the fresh herbs and serve with fresh semolina pasta (see recipe), boiled potatoes or fresh bread.
Frozen sardines can be replaced with 2 cans (100 g) of oil- or water-packed sardines, drained. Skip steps 1 and 2 if using canned sardines.