Sicilian stuffed sardines

Prep: 15 mins Cook: 20 mins

Easy

Serves 4
Fresh sardines are plentiful and thrifty- this sunshine recipe teams them with fennel, parsley, mint, sultanas, pine nuts and more

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal585
  • fat34g
  • saturates7g
  • carbs23g
  • sugars7g
  • fibre3g
  • protein47g
  • salt1.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 85g fresh breadcrumb
  • 50g black olive, stoned and roughly chopped
  • large handful parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small handful mint leaves, finely chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 lemon, zested and sliced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 anchovy fillets
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 1 garlic clove, crushed
  • 25g pine nut
  • 25g sultana
  • pinch of chilli flakes (optional)
  • 1 large fennel bulb, finely sliced, fronds reserved
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 sardine, butterflied with tails kept intact
    Sardine

    Sardine

    sar-deen

    Sardines are named after the island of Sardinia, where they were once found in abundance. Found…

  • 8 bay leaf

Method

  1. 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.

  2. 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.

  3. 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (2)

quinnci's picture

These are very good and filling, didn't need a side dish. I saved the lemon slices until after cooking the 2nd time as the lemon flavour didn't come out in the cooking.

rstarkiss's picture

I tried this recipe this evening. It was fab! I made few alterations as I was lacking some key ingredients, I replaced the pine nuts with walnuts and missed out the anchovies and sultanas. It was still really yummy and quick to do. Served with broccoli, beans and leeks it made a perfect mid week dinner.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…