Sicilian Stuffed Sardines

Ingredients

• 12 fresh sardines, cleaned and butterflied 12 fresh sardines, cleaned and butterflied
• 1 cup (120g) fresh breadcrumbs 1 cup (120g) fresh breadcrumbs
• 1/4 cup (35g) pine nuts 1/4 cup (35g) pine nuts
• 1/4 cup (40g) raisins, soaked in warm water for 10 minutes and drained 1/4 cup (40g) raisins, soaked in warm water for 10 minutes and drained
• 1/4 cup (15g) fresh parsley, finely chopped 1/4 cup (15g) fresh parsley, finely chopped
• Zest of 1 lemon Zest of 1 lemon
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for drizzling Olive oil for drizzling

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 20g (Sugars: 8g)
• Protein: 18g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the breadcrumbs, pine nuts, raisins, parsley, lemon zest, garlic, salt, and pepper.
3. 3.
   Lay the butterflied sardines on a baking sheet lined with parchment paper.
4. 4.
   Spoon the breadcrumb mixture onto each sardine, spreading it evenly.
5. 5.
   Roll up each sardine and secure with a toothpick.
6. 6.
   Drizzle the sardines with olive oil and sprinkle with a pinch of salt.
7. 7.
   Bake in the preheated oven for 15-20 minutes, or until the sardines are cooked through and the breadcrumbs are golden brown.
8. 8.
   Remove the toothpicks before serving.

Treat your ingredients with care...

• Pine nuts — Toast the pine nuts in a dry skillet over medium heat for a few minutes until they turn golden brown. This will enhance their flavor and add a delightful crunch to the stuffing mixture.

Tips & Tricks

• If fresh sardines are not available, you can use canned sardines packed in olive oil. Drain the oil and gently remove the bones before proceeding with the recipe.
• Serve the Sicilian Stuffed Sardines with a squeeze of fresh lemon juice for an extra burst of citrus flavor.
• For a touch of heat, add a pinch of red pepper flakes to the breadcrumb mixture.
• If you prefer a more golden crust, you can broil the sardines for a couple of minutes at the end of the baking time.
• Leftovers can be refrigerated and enjoyed cold the next day as a delicious seafood salad.

Serving advice

Serve the Sicilian Stuffed Sardines as an appetizer or as part of a seafood-focused meal. They pair well with a fresh green salad and crusty bread.

Presentation advice

Arrange the Sicilian Stuffed Sardines on a platter, garnished with fresh parsley and lemon wedges. The golden brown crust and the vibrant colors of the stuffing will make for an eye-catching presentation.