- 85g fresh breadcrumb
- 50g black olive, stoned and roughly chopped
- large handful parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- small handful mint leaves, finely chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 lemon, zested and sliced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 anchovy fillets
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
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 sardines, butterflied with tails kept intact
Sardines are named after the island of Sardinia, where they were once found in abundance. Found…
- 8 bay leaves
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.