Steps

1. Remove the heads and internal organs from the sardines.
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2. Rinse the sardines under water and thoroughly wash away any blood streaks.
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3. Fillet the sardines into three pieces and remove the tough rib bones.
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4. To prepare the herbed breadcrumbs, place 1 tbsp breadcrumbs in a zip-top bag and crush them finely with a rolling pin.
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5. Transfer the crushed breadcrumbs to a bowl. Add 1 clove minced garlic, a small amount of olive oil, and 1/2 tbsp dried oregano, then mix together.
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6. Further add 2 tbsp minced parsley and 1/2 tsp finely chopped rosemary and mix. **(Key Tip!)** The aroma of the herbs is a crucial element in defining the flavor of this Italian dish.
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7. Evenly sprinkle salt (to taste) on both sides of the sardine fillets. **(Key Tip!)** It's important to gain experience to get the saltiness right.
   🕒 06:44
8. Line a baking dish with olive oil (to taste) and arrange the sardines without overlapping.
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9. Add 2 tbsp olive oil to the prepared herbed breadcrumbs and mix to ensure the oil is evenly distributed throughout the breadcrumbs.
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10. Evenly sprinkle the herbed breadcrumbs over the sardines, covering them completely.
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11. Drizzle olive oil (to taste) over the top.
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12. Bake in a preheated oven at 250℃ (480℉) for about 5 minutes.
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13. Remove the baked sardines from the oven and generously drizzle 2 tbsp white wine vinegar over them while they are still hot.
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14. After adding the vinegar, place the dish directly over heat and cook thoroughly to evaporate the acidity. **(Key Tip!)** The vinegar sharpens the flavor and removes any fishiness. This dish is also delicious when served cold and is suitable for meal prep.
    🕒 10:46