Sardines stuffed with spinach and olives

Sardines stuffed with spinach and green olives

Buy these beautiful little fish the next time you pass the fish counter and enjoy a taste of early summer. Sardines need to be eaten fresh from the sea so do cook on the day of purchase.

Serves: 4

Takes: 30mins



12 medium sardines, gutted

75g (3oz) breadcrumbs

125g (4oz) blanched spinach, chopped

50g (2oz) green olives, stoned, chopped

1 bunch parsley


1 shallot, diced

1 clove garlic, crushed and chopped

1 egg, whisked

50g (2oz) Parmesan, grated

freshly ground black pepper

2 tbsp olive oil

Wash the sardines and dry with kitchen paper. Mix the breadcrumbs, spinach, green olives, parsley, shallot, garlic, egg, Parmesan and seasoning together until evenly blended. Stuff a little into the belly of each sardine.

Heat the oven to Gas 6, 200°C, 400°F, or the grill to medium/high. Lightly oil a baking sheet, add the sardines, drizzle with a little olive oil and season with black pepper. Cook for 10-12 minutes.

Serve with cherry tomatoes that have been baked with fresh  rosemary in the oven.

Delicious, and full of Omega 6!

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