Fresh Mediterranean sardines butterflied and filled with a fragrant mixture of breadcrumbs, herbs, garlic, and lemon, baked until crispy.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval baking dish
Garnishes: lemon wedges, parsley
Accompaniments: green salad, roasted tomatoes
Instructions
-
1
Mix breadcrumbs, garlic, parsley, mint, lemon zest, egg, 2 tbsp olive oil, salt, and pepper.
-
2
Lay sardines skin-side down. Place a spoonful of filling on each.
-
3
Roll up from head to tail or sandwich two sardines together filling-side in.
-
4
Place in an oiled baking dish, seam side down. Drizzle with remaining olive oil and lemon juice.
-
5
Bake at 200°C (400°F) for 15-18 min until sardines are cooked and topping is golden.
-
6
Serve hot with lemon wedges.
Did You Know?
Monegasque fishermen would prepare stuffed sardines right on the boat using the morning catch, stuffing them with whatever herbs they had on board.
Chef's Notes
Equipment Tips
- baking dish
- mixing bowl
- sharp knife
Garnishing
lemon wedges, parsley
Accompaniments
green salad, roasted tomatoes
The Story Behind Sardines Farcies
Sardines have been the common fish of the Monaco coastline for centuries. Stuffing and baking them transforms this humble, inexpensive fish into an elegant dish. The mint in the filling is a distinctly Monegasque touch, reflecting the aromatic herb gardens that grow on the steep hillsides above the harbor.
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