Excellent GOPM using fresh-caught sardines

Sardines are back in Monterey Bay, but the canneries are not going to open: tourism struck. Still, the local stores now have fresh sardines available, and I bought 3 large ones that, after I cut off the heads and gutted and filleted them weighed a total of 9 oz (3 oz each). They’re easy to fillet once you’ve decapitated and gutted them: you just run your finger first along one side of the spine and then along the other, and you can lift the spine out. The layers:

onion
1/2 c rice
2 Tbsp chicken stock
sardine fillets
juice of a lime
chopped veggies from Whole Foods
1 Meyer lemon cut into chunks

Whisk together and then pour over the top:

2 Tbsp vinaigrette
2 Tbsp sherry
1 Tbsp homemade Worcestershire
several generous dashes Chipotle Tabasco

The chopped veggies I got in a package, already chopped. They seemed to be onion, mushrooms, and asparagus.

Quite nice. Half for dinner last night, the other half for dinner tonight. The sardines did fine in this dish, and I have a sockeye salmon fillet for the next one-pot meal.