Sweet and Sour Marinated Sardines with Red Onions
Clean sardines carefully. Rinse and pat dry, place into a bowl. Halve and peel onions, cut crosswise into thin slices. Soak raisins in 100 ml (approximately 2/5 cup) of lukewarm water. Toast pine nuts in a dry pan until golden brown. Score bay leaves on the sides lightly. Peel garlic and squeeze through a garlic press.
Heat olive oil, onions, garlic, drained raisins and pine nuts on medium heat to 60°C (approximately 140°F). Add vinegar and season with salt, pepper and 1 pinch of sugar. Pour marinade over sardines and let stand for 5 minutes. Cut lemon into 8 wedges. Arrange sardines on plates, drizzle with a little marinade and serve garnished with lemon wedges.