Stuffed Sardines
Butterflied sardines stuffed with a simple herby breadcrumb mixture, then baked until golden. A classic Mediterranean dish that's surprisingly easy for a weeknight.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 8 whole fresh sardines, butterflied
- 1 cup breadcrumbs
- ¼ cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 whole lemon, zested and juiced
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C). Lightly oil a 9x13 inch baking dish with 1 tablespoon of the olive oil.
- 2
In a small bowl, combine the 1 cup breadcrumbs, 1/4 cup chopped parsley, 2 minced garlic cloves, zest of the lemon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle with 1 tablespoon of the olive oil and mix until the crumbs are moistened.
- 3
Pat the 8 butterflied sardines dry with paper towels. Lay them skin-side down on a work surface and season lightly with salt and pepper.
- 4
Divide the breadcrumb mixture evenly among the sardines, pressing it gently onto the flesh. Roll each sardine up from the head end to the tail, securing with a toothpick if needed.
- 5
Arrange the stuffed sardines in the prepared baking dish, seam-side down. Drizzle with the remaining 1 tablespoon olive oil and the juice of the lemon.
- 6
Bake for 12-15 minutes, until the sardines are opaque and flake easily with a fork and the breadcrumbs are golden brown. Serve warm, with extra lemon wedges if desired.
- 7
Let the sardines rest for 2 minutes before serving to allow the juices to settle.
Tools you’ll need
- Baking dish (9x13 inch)
- Small bowl
- Knife and cutting board
- Toothpicks (optional)
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