Stuffed Fresh Sardines Recipes
STUFFED SARDINES, SICILIAN STYLE
Number Of Ingredients 10
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.
Nutrition Facts : Nutritional Facts Serves
SICILIAN STUFFED SARDINES
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
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 FRESH SARDINES
A unique and delicious African recipe with boneless fresh sardines stuffed with a blend of fresh ginger paste.
Provided by monica_serwah
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Blend together ginger, peppers, onion and grated toast. Add seasoning, salt and water. Mix well together and set aside.
- Wash and place sardines on a chopping board and remove scales by holding each firmly and carefully using a sharp knife to stroke the scales in an upward motion.
- When scales are removed, make a diagonal slit on each side and cut fish gently beneath the head without cutting the head off, and without cutting through the centre bone. Turn fish and repeat the same action on the other side. Cut the tail fin off.
- Loosen the flesh around the centre bone by gently squeezing the flesh to release it from the centre bone. Hold the head and tail of the fish and gently pull the bone out from the head end. Season with salt. Divide the blended mixture into 6 portions and stuff each boneless cavity with a portion of the mixture.
- Leave in the fridge for about 20 minutes to marinate and fry sardines in shallow oil on medium heat until each side is golden brown. Drain and garnish with toasted sliced almonds and serve as an accompaniment to any dish.
- ??Tip:
- Once fish is stuffed with mixture, it can be fried, grilled or barbecued and is delicious hot or cold.
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- Combine ricotta, Romano, fresh breadcrumbs, parsley, 1 egg, lemon zest and 1/4 teaspoon each salt and pepper in a medium bowl.
- Rinse sardines and pat dry. Season the insides with the remaining 1/4 teaspoon each salt and pepper. Stuff each sardine with about 2 teaspoons of the cheese mixture.
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- Preheat oven to 350° F (176°C). If your fishmonger has not already done so, cut off the head and fins from the fish, but do not remove the tail. Under running water, hold each sardine, belly-side up and slide your thumbs along the backbone so the fish opens up. Remove the backbone, snapping it off at the tail. Rinse to remove any broken bones and set aside to drain.
- Place breadcrumbs in a small frying pan over a low flame and toast, stirring continuously to prevent scorching. When lightly golden, add 4 teaspoons olive oil and stir until fully incorporated and golden brown. Transfer to a small bowl.
- Add the grated cheese, onion, parsley, raisins, and pignoli to the bread crumbs. Stir in remaining 1 tablespoon olive oil until well combined.
- Distribute bay leaves on the bottom of an 8 by 8 inch baking pan. Place 2 sardines, skin-side down, over the bay leaves. Top each with half of the bread crumb mixture. Sprinkle with pepper. Top each with one of the remaining sardines, skin side up, taking care to align the tail ends to create neat sardine “sandwiches.” Bake for about 15 minutes. Transfer each sardine “sandwich” to a plate. Serve hot or at room temperature.
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