Ingredients Jump to Instructions ↓

  1. 20 Fresh sardines - (abt 1 1/2 to 2 lbs) - scaled

  2. 3/8 cup 88ml Extra virgin olive oil - divided

  3. 2 Garlic cloves - thinly sliced

  4. 2 Anchovy fillets

  5. 1 cup 146g / 5.1oz Bread crumbs

  6. 2 tablespoons 30ml Currants

  7. 2 tablespoons 30ml Sliced almonds

  8. 1/2 cup 20g / 0.7oz Finely-chopped flat-leaf Italian parsley

  9. Zest and juice of 2 oranges

  10. 1 Red onion - thinly sliced

  11. 2 Red bell peppers - seeded, sliced thin

  12. 1 Green bell pepper - seeded, sliced thin

  13. 4 tablespoons 60ml Red wine vinegar - plus

  14. 2 tablespoons 30ml Sugar

  15. 2 Lemons - sliced in

  16. 10 slices

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. Clean the sardines, leaving head on. Using your thumbnail, remove the spine from head to tail, careful to leave head and tail intact. Rinse to remove small bones and set aside.

  3. In a 12-inch to 14-inch saute pan, heat 1/4 cup oil, garlic and anchovies over medium-high heat until garlic starts to lightly brown. Add bread crumbs and toast until golden, stirring constantly, about 3 to 4 minutes. Remove and pour into large mixing bowl. Add currants, almonds, parsley, zest and half of orange juice. Mix well and set aside.

  4. Lay sardines on backs, open like books and place a heaping tablespoon of stuffing in each one and pinch closed. Finish all sardines and set in refrigerator for 20 minutes.

  5. In a 12-inch to 14-inch saute pan, heat remaining 2 tablespoons olive oil over medium-high heat, add red onion and red and green peppers and saute until just softened, about 3 to 4 minutes. Add remaining orange juice, vinegar and sugar, stir through and remove from heat.

  6. Pour into 12- to 14-inch oven-proof casserole. Arrange lemon slices around perimeter of pan, on top of peppers and place 2 sardines on each slice quite close together. Place in oven and bake 25 minutes uncovered. Serve hot or at room temperature.

  7. This recipe yields 4 servings.


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