Baked pilchard or sardines with olive oil and oregano
4 tablespoons Sitia Extra Virgin Olive Oil 2 1/4 lbs pilchard or sardines 2 large onions, sliced into thin rings 5 tablespoons lemon juice 1 teaspoon oregano salt and pepperWash the fish, remove heads and guts, season with salt and put into a colander to drain.
Place onions in an oiled baking tray or ovenproof dish and place the fish on them. Whisk together olive oil, lemon juice, pepper and oregano and pour over the fish. Bake in preheated oven for about 40 minutes until fish is lightly brown.