Baked sardines

Baked sardines

Sardine farcite al forno

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
6 tablespoons olive oil
2 garlic cloves, very finely chopped
4 tablespoons parsley, finely chopped
1 tablespoons basil, finely chopped
5 sage leaves, finely chopped
1 small chilli, very finely chopped
25g pine nuts
30g raisins
salt
pepper
1 lemon, juiced
8 very fresh sardines, boned and butterflied
30g dried breadcrumbs

Method

  1. Preheat the oven to 220°C and oil a baking sheet with some of the olive oil.
  2. In a bowl, mix the garlic, herbs, chilli, pine nuts and raisins with salt and pepper to taste. Add 1 tablespoon of the olive oil, a few drops of lemon juice and mix together well.
  3. Lay four of the sardines skin-side down next to each other on the prepared baking sheet. Distribute the mixture on top of them, sprinkle with a few drops of lemon juice and sandwich with the remaining sardines skin-side up. Sprinkle with breadcrumbs and drizzle over the remaining olive oil. Bake for 10–12 minutes, until just starting to brown.
  4. Serve hot, sprinkled with the remaining lemon juice, or cold arranged on lemon slices.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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