Garlicky Stuffed Sardines
From victoriaregina 16 years ago
- 45 minutes to make
- Serves 4
For the sardine lover in you. The sardines stay moist and tender, lending their juices to the mixture of parsley, tomatoes and bread crumbs inside. From the Washington Post
Ingredients
- Ingredients: shopping list
- Leaves from 1 large bunch flat-leaf parsley, finely chopped (at least 2 1/2 cups) shopping list
- 6 medium cloves garlic, minced (at least 1/3 cup) shopping list
- 3 to 4 tablespoons plain dried bread crumbs shopping list
- About 6 firm plum tomatoes, finely chopped (3 cups; seeded or not seeded) shopping list
- kosher salt shopping list
- Freshly ground black pepper shopping list
- 2 pounds fresh sardines, cleaned * shopping list
- juice of 2 or 3 lemons (at least 1/2 cup) shopping list
- 4 to 5 tablespoons extra-virgin olive oil shopping list
- *To clean the sardines, cut off the heads and discard, then gut the insides, removing all bones. Cut open the fish, making sure the fish remain partially attached in the center. shopping list
How to make it
- Preheat the oven to 350 degrees.
- Lightly grease a shallow baking dish large enough to hold the sardines in a single layer.
- Combine 2 cups of the parsley, garlic, bread crumbs to taste and 1 cup of the tomatoes in a medium mixing bowl. Season with salt and pepper to taste.
- Sprinkle the sardines inside and out with lemon juice and a little salt.
- Spread a spoonful of the parsley mixture evenly inside each sardine, then place the fish side by side in the prepared baking dish, laying them on their sides.
- Drizzle with the oil to taste, then top evenly with the remaining tomatoes and parsley.
- Bake for 45 minutes to 1 hour, until the sardines are tender and the tomatoes have softened.
- Divide among individual plates, including any pan juices; serve hot.
- Recipe Source:
- Adapted from “The Glorious Foods of Greece,” by Diane Kochilas (William Morrow, 2001).
People Who Like This Dish 4
- sanobart Nowhere, Us
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- sitbynellie Glasgow, GB
- victoriaregina USA, VA
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The Rating
Reviewed by 6 people-
This is fabulous! Love fresh sardines - the tinned ones just don't hit the spot for us.
Having this one, thanks very much!
Hope you're well dear.
Susan
sitbynellie
in Glasgow loved it
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Super Post! Thank you for sharing! 5!
quaziefly
in ALL POINTS loved it
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