Stuffed sardines

½ oz/15 g fresh parsley, chopped
4 garlic cloves, finely chopped
12 fresh sardines, cleaned and scaled
3 tbsp lemon juice
scant ¾ cup all-purpose flour
1 tsp ground cumin
olive oil, for brushing
salt and pepper


1. Mix the parsley and garlic together in a bowl. Rinse the fish inside and out under cold running water and pat dry with paper towels. Spoon the herb mixture into the fish cavities and pat the remainder all over the outside of the fish. Sprinkle the sardines with lemon juice and transfer to a large, shallow, nonmetallic dish. Cover with plastic wrap and let marinate in the refrigerator for 1 hour.
2. Preheat the broiler. Mix the flour and ground cumin together in a bowl, then season with salt and pepper to taste. Spread out the seasoned flour on a large plate and gently roll the sardines in the flour to coat.
3. Brush the sardines with oil and cook under medium–high heat for 3–4 minutes on each side. Serve immediately.

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