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Stuffed sardines

  • 4servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsCalcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 sardine fillets

  2. 1 tbsp olive oil

  3. 75 gm ( 1/2 cup) plain flour, seasoned

  4. 140 gm white bread, coarsely torn

  5. 1 cup (loosely packed) flat-leaf parsley leaves

  6. 40 gm ( 1/2 cup) finely grated parmesan

  7. 1 egg, lightly beaten

  8. clove of garlic

  9. 2 bulbs of baby fennel, thinly sliced using a mandolin, fronds reserved for garnish

  10. 2 navel oranges, peeled, pith removed and thinly sliced

  11. 2 tbsp extra-virgin olive oil

  12. tsp chilli flakes, or to taste

Instructions Jump to Ingredients ↑

  1. Serves 4 Prep time 15 mins, cook 8 mins For parsley stuffing, process ingredients in a food processor until finely chopped and season to taste with sea salt and freshly ground black pepper. Makes about 2/3 cup.

  2. Place a sardine fillet skin-side down in the palm of your hand, top with 1 tbsp of stuffing (not too close to the edge), flattening slightly. Sandwich with another sardine fillet skin-side up, pressing lightly to stick, and place on a tray. Repeat with remaining sardines and stuffing.

  3. For salad, arrange fennel and orange slices on plates, drizzle with oil, season to taste with sea salt and chilli flakes and scatter over fennel fronds.

  4. Heat olive oil in a large frying pan over medium-high heat. Lightly dust stuffed sardines with flour and fry, in batches, for 2 minutes on each side or until golden and just cooked through. Season with sea salt and serve immediately with fennel and orange salad to the side.

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