Sicilian baked sardines

Sicilian baked sardines

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1kg fresh sardines or anchovies, cleaned
125ml olive oil
160g fresh breadcrumbs
30g parsley, chopped
1 small onion, finely chopped
3 tablespoons pine nuts
1 lemon, zested and juiced
freshly ground black pepper
2 bay leaves
salt

Method

  1. Cut heads off sardines or anchovies if preferred. Split open down belly, turn skin up on a board and press firmly down backbone. Turn again and lift out the backbone. Rinse quickly in salted water and dry well on paper towels.
  2. Heat oil in pan and toss 120 g breadcrumbs until crisp. Place fried crumbs in a bowl. Add parsley, onion, pine nuts, lemon zest, salt and pepper. Mix ingredients lightly together. Put a little of this stuffing into each fish and roll sides together round it.
  3. Arrange sardines in one layer in an oiled ovenproof dish. Tear bay leaves into pieces and sprinkle on top with any remaining stuffing. Top with remaining breadcrumbs. Bake in a preheated moderate oven (180°C) for 30 minutes. Squeeze lemon juice over and serve immediately.
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