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.
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!
cooking, family food, Recipe, Recipes, Sardines stuffed with spinach and green olives