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Stuffed Sardines

Diabetic.Foodie's picture
Ingredients
  Red onion 1 , finely chopped
  Olive oil 3 Tablespoon
  Wholegrain breadcrumbs 30 Gram
  Currants 5 Tablespoon, soaked in water for 15 minutes if very dry
  Pine kernels 3 Tablespoon
  Flat leaf parsley 1 Bunch (100 gm), chopped
  Mixed lemon and orange juice 5 Tablespoon
  Ground black pepper To Taste
  Olive oil spray 1
  Sardines 12 , scaled, cleaned, flattened out and head and backbone removed
  Lemon 1⁄2 , cut into 5 mm thick slices
  Orange 1⁄2 , cut into 5 mm thick slices
  Bay leaves 12 , broken
Directions

In a saucepan, sweat the onion in the olive oil.
Add the breadcrumbs and cook for 2-3 minutes.
Remove from the heat and add the currants, pine nuts and parsley.
Pour in the citrus juices and stir.
Season with black pepper and mix well.
Allow to cool.
Preheat the oven to 200°C/400°F/gas mark 6.
Lightly oil a baking dish with olive-oil spray.
Fill each sardine with 1-2 teaspoons of filling.
Roll each fish from head to tail.
Pack the sardines tightly together in the dish with their tails sticking up in the same direction.
Sprinkle them with the remaining filling.
Place the orange and lemon slices and the bay leaves around the dish and tucked between the sardines.
Bake for 10-15 minutes until golden.
Serve warm or at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
6

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