Best Stuffed Baked Sardines Recipes

SICILIAN STUFFED SARDINES

Sicilian stuffed sardines image

Fresh sardines are plentiful and thrifty- this sunshine recipe teams them with fennel, parsley, mint, sultanas, pine nuts and more

Provided by Barney Desmazery

Categories Starter

Time 35m

Number Of Ingredients 14

Ingredients

85g fresh breadcrumb
50g black olive , stoned and roughly chopped
large handful parsley , roughly chopped
small handful mint leaves, finely chopped
1 lemon , zested and sliced
4 anchovy fillets
1 garlic clove , crushed
25g pine nut
25g sultana
pinch of chilli flakes (optional)
1 large fennel bulb , finely sliced, fronds reserved
3 tbsp olive oil
8 sardines , butterflied with tails kept intact
8 bay leaves

Steps:

Heat oven to 200C/180C fan/gas 6. Put the breadcrumbs, olives, parsley, mint, lemon zest, anchovies and garlic in a food processor, and blitz until everything is roughly chopped. Tip into a bowl and stir through the pine nuts, sultanas, chilli flakes (if using) and a good grinding of black pepper. Arrange the fennel slices in a small roasting dish and drizzle with a little olive oil.
Working methodically, lay each fish fillet, skin-side down, on your work surface, cover with some of the crumb mixture, then drizzle ½ tsp olive oil over each. Roll up the fillets, leaving the tails sticking up. Use a cocktail stick to secure, then stuff a little more of the crumb mixture into the sides.
Arrange the rolled-up sardines on the fennel, scatter over the remaining crumb mixture, then pop the slices of lemon and bay leaves in the gaps. Drizzle with the remaining olive oil and season with sea salt and pepper. Bake in the oven for 20 mins until the fish is cooked through and the crumbs are golden and crisp in places. Serve scattered with the fennel fronds.

Nutrition Facts : Calories 585 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 1.6 milligram of sodium

STUFFED BAKED SARDINES

Stuffed Baked Sardines image

Grilled, baked and fried, sardines are eaten in all Mediterranean coastal ports. I have chosen to stuff these sardines to make a more robust dish. If you find that pomegranates are out of season, dried cranberries make an acceptable and appropriately tart substitute for the crimson pomegranate seeds.

Provided by Dropbear

Categories Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 tablespoons olive oil
1 large onion, finely diced
2 garlic cloves, crushed
1/2 cup finely chopped walnuts
1/4 cup chopped flat leaf parsley
1/4 cup pomegranate seeds (or substitute dried cranberries)
sea salt
fresh ground black pepper
1 kg about 16 whole fresh sardine, scaled and cleaned leaving heads intact
olive oil
1/4 cup pomegranate seeds (or substitute dried cranberries)
1/4 cup flat leaf parsley

Steps:

Heat a frying pan over a medium heat, add oil, onion and garlic and cook for 10 minutes or until softened and lightly browned. Stir in the walnuts and cook for 2 minutes more. Add the remaining ingredients and season with salt and pepper to taste. Remove from the heat to a bowl to cool.
For the sardines.
Preheat oven to 200°C.Wash sardines inside and out and pat dry on paper towels. Fill sardines with the stuffing and place in a lightly oiled oven pan. Drizzle with a little oil. Bake for 10-15 minutes or until golden brown then remove to a platter and serve scattered with garnish ingredients. Serves 8.

Nutrition Facts : Calories 356.6, Fat 22.6, SaturatedFat 2.9, Cholesterol 177.5, Sodium 634.8, Carbohydrate 5.3, Fiber 1.4, Sugar 2.5, Protein 32.4

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