Stuffed Baked Sardines Recipes

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STUFFED BAKED SARDINES



Stuffed Baked Sardines image

Grilled, baked and fried, sardines are eaten in all Mediterranean coastal ports. I have chosen to stuff these sardines to make a more robust dish. If you find that pomegranates are out of season, dried cranberries make an acceptable and appropriately tart substitute for the crimson pomegranate seeds.

Provided by Dropbear

Categories     Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

2 -3 tablespoons olive oil
1 large onion, finely diced
2 garlic cloves, crushed
1/2 cup finely chopped walnuts
1/4 cup chopped flat leaf parsley
1/4 cup pomegranate seeds (or substitute dried cranberries)
sea salt
fresh ground black pepper
1 kg about 16 whole fresh sardine, scaled and cleaned leaving heads intact
olive oil
1/4 cup pomegranate seeds (or substitute dried cranberries)
1/4 cup flat leaf parsley

Steps:

  • Heat a frying pan over a medium heat, add oil, onion and garlic and cook for 10 minutes or until softened and lightly browned. Stir in the walnuts and cook for 2 minutes more. Add the remaining ingredients and season with salt and pepper to taste. Remove from the heat to a bowl to cool.
  • For the sardines.
  • Preheat oven to 200°C.Wash sardines inside and out and pat dry on paper towels. Fill sardines with the stuffing and place in a lightly oiled oven pan. Drizzle with a little oil. Bake for 10-15 minutes or until golden brown then remove to a platter and serve scattered with garnish ingredients. Serves 8.

Nutrition Facts : Calories 356.6, Fat 22.6, SaturatedFat 2.9, Cholesterol 177.5, Sodium 634.8, Carbohydrate 5.3, Fiber 1.4, Sugar 2.5, Protein 32.4

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