Recipe

Garlicky Stuffed Sardines Recipe

Add Step-by-Step Photos	Victoriaregina / All my dishes 6 months ago 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 Prep:20m Cook:45m Servings:4	Victoriareg
	parsley garlic bread crumbs tomatoes sardines lemons oil sardines

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Ingredients

Ingredients:

Leaves from 1 large bunch flat-leaf parsley, finely chopped (at least 2 1/2 cups)

6 medium cloves garlic, minced (at least 1/3 cup)

3 to 4 tablespoons plain dried bread crumbs

About 6 firm plum tomatoes, finely chopped (3 cups; seeded or not seeded)

Kosher salt

Freshly ground black pepper

2 pounds fresh sardines, cleaned *

Juice of 2 or 3 lemons (at least 1/2 cup)

4 to 5 tablespoons extra-virgin olive oil

*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.

Directions

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).

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Comments

sitbynellie 6 months ago said:
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

trev 6 months ago said:
I usually have sardines or something of the sort every morning for breakfast. I reckon that this recipe sounds extremely lush and I believe that I'll give it a go on the weekend. That'll be when I can savour them better than on a work day. I'll let you know how I go. Cheers.

quaziefly 6 months ago said:
Super Post! Thank you for sharing! 5!

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