Sardines stuffed with orange slices & bay leaves

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olive magazine

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1. Stuff the sardines with 2 or 3 slices of orange, a bay leaf and season well. Rub with a little oil and dust with paprika.
2. Heat the barbecue. Cook the sardines for a few minutes on each side (about 2 minutes for small ones and 4 for large ones). Check they are cooked by pulling the back fin - when they are ready it will come out easily. Squeeze over some orange juice. Dress the cucumber with the remaining orange juice, some sea salt and black pepper, and serve with the sardines.

Raining?

Cook the sardines on a rack under a hot grill for a few minutes each side.

Per serving

179 kcalories, protein 19.3g, carbohydrate 5.1g, fat 9.2 g, saturated fat 12.8g, fibre 6.5g, salt 4.4 g

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• Caraline

  08 October 2008

  Caraline rated and commented on this recipe

  

  Delicious and very flavoursome addition to tasty sardines. Good old British weather meant we cooked them under the grill - but no matter, they tasted great!

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Ingredients

• 4 large sardines or 8 small, scaled and gutted
• 2 oranges , 1 thinly sliced and slices halved, and 1 juiced
• 4 bay leaves or 8, depending on the number of fish
• olive oil
• paprika , hot or sweet, to dust
• ½ cucumber , peeled and cut into chunks

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 4 large sardines or 8 small, scaled and gutted
• 2 oranges , 1 thinly sliced and slices halved, and 1 juiced
• 4 bay leaves or 8, depending on the number of fish
• olive oil
• paprika , hot or sweet, to dust
• ½ cucumber , peeled and cut into chunks

Per serving

179 kcalories, protein 19.3g, carbohydrate 5.1g, fat 9.2 g, saturated fat 12.8g, fibre 6.5g, salt 4.4 g

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