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Italian Stuffed Sardines    HT   HD   CD    Italian    60mins

Serves 4    Hot   Cold   Fish    Nuts  Dried Fruit  Herbs   Hors d'oeuvre  Starter   Appetizer   eggless  Italy  Europe  Mediterranean



8 fresh Sardines

4 tbsp Olive Oil

100g/4oz Fresh Breadcrumbs

50g/2oz Sultanas

50g/2oz Pine nuts

1 tbsp Fresh Parsley, chopped

1 tin Anchovy fillets

3 Bay leaves

Salt & Pepper




1. Clean the sardines removing the heads and back-bones. Wash well under running cold water and pat dry on kitchen paper.


2. Preheat the oven to  350F, 180C, Gas mark 4.


3. Heat 3 tbsp of the oil in a frying pan and add all but 1 tbsp of the breadcrumbs. Fry until golden.


4. Transfer the fried breadcrumbs to a bowl and add the sultanas, pine nuts and parsley together with the drained and chopped anchovy fillets. Season with pepper and very little salt. Mix well.


5. Stuff the sardine cavities with the breadcrumb mixture and arrange in a shallow greased ovenproof dish with the bay leaves. Sprinkle with the remaining breadcrumbs and oil.


6. Bake in the centre of the oven for 30 minutes until tender. Serve hot or cold.


  More Starter  Recipes  | General Fish Prep & Cooking Times   |   Types of Fish



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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Cuts of Fish

General Fish Prep & Cooking Times  

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