Stuffed Baked Sardines Recipes

BAKED STUFFED SARDINES

Steps:

• Preheat the oven to 350°F (180°C).
• Remove the skin from the tomato (optional). See below how to do it easily*. Quarter it and use a small spoon to scoop out the seeds. Dice finely the flesh and place it in a colander to drain from excess water (keep the tomato juices for later use).
• In a small bowl, add the garlic, the spring onion, the bell pepper, parsley (optional) and the tomato. Season with salt and pepper and use a small spoon to mix well.
• In a small bowl add the lemon juice, zest, red chili pepper flakes and olive oil. Season with salt and pepper.

STUFFED SARDINES, SICILIAN STYLE

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 375°F. Oil a small baking pan. 2 In a large skillet, toast the bread crumbs over medium heat, stirring constantly, until browned. Remove from the heat and stir in just enough oil to moisten them. Add the anchovies, parsley, pine nuts, raisins, and salt and pepper to taste. Mix well. 3 Open the sardines like a book and place them skin side down on a flat surface. Spoon a little of the bread crumb mixture at the head end of each sardine. Roll up the sardines, enclosing the filling, and place them side by side in the pan, separating each with a bay leaf. Sprinkle any remaining crumbs over the top and drizzle with the remaining oil. 4 Bake 20 minutes or until the rolls are just cooked through. Serve hot or at room temperature with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STUFFED SARDINES, SICILIAN STYLE

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 375°F. Oil a small baking pan. 2 In a large skillet, toast the bread crumbs over medium heat, stirring constantly, until browned. Remove from the heat and stir in just enough oil to moisten them. Add the anchovies, parsley, pine nuts, raisins, and salt and pepper to taste. Mix well. 3 Open the sardines like a book and place them skin side down on a flat surface. Spoon a little of the bread crumb mixture at the head end of each sardine. Roll up the sardines, enclosing the filling, and place them side by side in the pan, separating each with a bay leaf. Sprinkle any remaining crumbs over the top and drizzle with the remaining oil. 4 Bake 20 minutes or until the rolls are just cooked through. Serve hot or at room temperature with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SICILIAN STUFFED SARDINES

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.

STUFFED BAKED SARDINES

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.