Recipe

Fresh Sardines With Two-olive Bread Crumb Crust Recipe

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Ingredients

12 fresh whole sardines (about 2 1/2 lbs), heads & bones removed, fish kept intact
1/3 c Sicilian green olives, pitted & sliced
1 1/4 tsps minced rosemary
2 tbsps extra-virgin olive oil
1/4 c oil-cured black olives, pitted & sliced
Salt & freshly ground pepper
Lemon wedges, for serving
1 1/2 c coarse fresh bread crumbs

Directions

Step #1 Preheat the broiler.
Step #2 Spread the sardines open on a large baking sheet, skin side down.
Step #3 In a medium bowl, green & black olives, mix the bread crumbs, 1 1/2 tbsps of the olive oil & the rosemary & season this with salt & pepper.
Step #4 Top each sardine with 2 heaping tbsps of the bread crumbs, pressing them to adhere.
Step #5 Divide the remaining 1/2 tbsp of olive oil between 2 large nonstick ovenproof skillets.
Step #6 Arrange 6 sardines in each skillet, & cook over moderately high heat until browned on the bottom & cooked through, skin side down, 3 to 4 mins.
Step #7 Set the skillets under the broiler, & broil for 1 to 2 mins, 1 at a time if necessary, or until the bread crumbs are golden & crisp.
Step #8 Serve the sardines as soon as possible with lemon wedges.
Step #9 ONE SERVING Calories 380 kcal, Saturated Fat 6 gm Wine Recommendation: The assertive flavors of sardines & olives need a clean, Total Fat 24 gm, pleasantly sharp white wine for contrast.
Step #10 Look for a Sauvignon Blanc-based French wine, such as the 1996 Comte Lafond Sancerre or the 1997 Michel Lynch Sauvignon Blanc from Bordeaux.
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