12 fresh sardines, filleted and butterflied
60ml NOMU Extra Virgin Olive Oil
50g fresh breadcrumbs
100g sultanas
100g pine nuts, toasted
4 tbsp Italian parsley, finely chopped
1 tbsp capers, finely chopped
1 clove garlic, crushed
1/2 tsp NOMU Seafood & Fish Grinder
Lemon wedges, to serve
Preheat the oven to 200˚C.
Flatten each sardine and place skin side down on a chopping board.
Heat half the Olive Oil in a frying pan and add the breadcrumbs, cooking until lightly golden. Drain on paper towel. Place the breadcrumbs into a bowl and add the sultanas, pine nuts, parsley, capers and garlic. Mix through thoroughly and season with NOMU Seafood & Fish Grinder.
Spoon two-thirds of the bread mixture into the sardines and fold up to prevent the stuffing from spilling out. Place the prepared sardines side by side on a baking tray.
Drizzle with the other half of the Olive Oil and bake for 15-20 minutes until cooked and golden brown. Place on a warmed platter, sprinkle with the remaining breadcrumb mixture and serve with fresh lemons to squeeze as desired.
12 fresh sardines, filleted and butterflied
60ml NOMU Extra Virgin Olive Oil
50g fresh breadcrumbs
100g sultanas
100g pine nuts, toasted
4 tbsp Italian parsley, finely chopped
1 tbsp capers, finely chopped
1 clove garlic, crushed
1/2 tsp NOMU Seafood & Fish Grinder
Lemon wedges, to serve
Preheat the oven to 200˚C.
Flatten each sardine and place skin side down on a chopping board.
Heat half the Olive Oil in a frying pan and add the breadcrumbs, cooking until lightly golden. Drain on paper towel. Place the breadcrumbs into a bowl and add the sultanas, pine nuts, parsley, capers and garlic. Mix through thoroughly and season with NOMU Seafood & Fish Grinder.
Spoon two-thirds of the bread mixture into the sardines and fold up to prevent the stuffing from spilling out. Place the prepared sardines side by side on a baking tray.
Drizzle with the other half of the Olive Oil and bake for 15-20 minutes until cooked and golden brown. Place on a warmed platter, sprinkle with the remaining breadcrumb mixture and serve with fresh lemons to squeeze as desired.
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