Fresh Mediterranean sardines butterflied and filled with a fragrant mixture of breadcrumbs, herbs, garlic, and lemon, baked until crispy.
Ingredients
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12 large fresh sardines, butterflied and deboned
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100g fresh breadcrumbs
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3 cloves garlic, minced
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3 tbsp fresh parsley, chopped
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2 tbsp fresh mint, chopped
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Zest and juice of 1 lemon
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1 egg
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4 tbsp olive oil
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Salt and pepper
Instructions
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1
Mix breadcrumbs, garlic, parsley, mint, lemon zest, egg, 2 tbsp olive oil, salt, and pepper.
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2
Lay sardines skin-side down. Place a spoonful of filling on each.
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3
Roll up from head to tail or sandwich two sardines together filling-side in.
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4
Place in an oiled baking dish, seam side down. Drizzle with remaining olive oil and lemon juice.
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5
Bake at 200°C (400°F) for 15-18 min until sardines are cooked and topping is golden.
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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.