I’m not a big fan of sardines but this recipe is really nice and easy to follow. I made it last Friday and absolutely enjoyed the softness of fresh sardines and the delicious stuffing of anchovies, capers and spinach. The dish works well as a starter or as a main course, served with homemade potato chips and peppers slowly cooked with tomatoes. It is also a very good recipe for a dinner party; prepare it in advance and impress your guests with a plate full of fabulous flavours and colours.
The only thing you have to make sure, is to ask your fishmonger to take out the main fishbone from each sardine you are getting, unless you don’t mind doing it yourself but then be careful not to tear off too much flesh.
Remember, sardines are rich in heart healthy omega 3, very inexpensive and they are perfect for frying, grilling and roasting.
Enjoy this richly flavoured meal!
You will need:
12 sardines, washed, emptied and boned from the centre
100 g spinach, cut into stripes
2 teaspoons capers
4 anchovy fillets in oil
1 tablespoon parsley, chopped
50 g breadcrumbs
1 tablespoon onion, chooped
2 tablespoons olive oil
salt & pepper
fish mix (dry herbs)
wooded toothpicks (optional)
Chop together the anchovies and the capers. Stir in the breadcrumbs and a little salt and pepper. Mix the spinach with the egg, onion and parsley; add to the above mixture. Stir well to mix all the ingredients throughly. Season lightly the fish with salt and pepper and fish mix (dry herbs). Fill each of the sardines with the stuffing, secure with toothpicks and place them in an ovenproof dish. Pour over the oilve oil and cook for aprox. 15 – 20 minutes. Serve hot with a glass of fresh, fruity, light withe wine.
(Recipe source: The Taste of Italy by Lebain & Paireault, 1989)