Pop's Tomato-Braised Sardines

1. Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat until warm. Add garlic powder and paprika; cook until you can smell the spices, about 1 minute. Add onion and cook until soft and translucent, about 5 minutes. Mix in tomato paste and cook for 1 to 2 minutes longer. Add cherry tomatoes and mix until well combined. Cover the pan and cook until tomatoes begin to release their liquid, about 5 minutes.

2. While tomatoes are cooking, combine remaining 2 tablespoons olive oil with 1/2 of the lime juice. Add sardines and gently toss to coat with lime marinade.

3. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

4. Remove the lid from the skillet. Pour cooking wine in with onion and tomatoes; stir well. Add water and fish sauce; bring to a boil. Lower heat and simmer until liquid begins to reduce, about 5 minutes.

5. Remove sardines from the marinade and place on top of tomato sauce. Discard remaining marinade.

6. Place under the preheated broiler until sardines are well cooked and some of the tomatoes are charred, 4 to 5 minutes.

7. Pour remaining lime juice over the sardines and serve.

Cook's Note:

Skinless and boneless canned sardines are best, but bone-in is okay, too. In Asian stores, you can sometimes find Filipino canned sardines in tomato sauce. But, when you can't find them, this recipe is a very easy way to make that delicious sauce.