Sardines 'Beccafico' Style
🛒 Ingredients
- Fresh Sardines, filleted 150 g · 254 kcal
- Breadcrumbs 40 g · 148 kcal
- Pine Nuts 15 g · 101 kcal
- Raisins 15 g · 45 kcal
- Orange Zest 5 g · 2 kcal
- Lemon Juice 10 g · 2 kcal
- Fresh Parsley, chopped 5 g · 2 kcal
- Extra Virgin Olive Oil 20 g · 180 kcal
- Onion, finely chopped 20 g · 8 kcal
👨🍳 Instructions
- Clean and butterfly the sardines by removing the head, gut, and central bone; open them flat and pat dry.
- Prepare the stuffing: In a bowl, combine breadcrumbs, pine nuts, raisins, chopped parsley, orange zest, and season with salt and pepper.
- Heat a tablespoon of olive oil in a pan, add the finely chopped onion and cook until translucent. Add the breadcrumb mixture and toast lightly, stirring, then remove from heat.
- Place a small spoonful of the stuffing mixture on the wider end of each sardine fillet. Roll each sardine from the tail to the head, tucking the tail end to secure the stuffing.
- Arrange the stuffed sardines upright in an ovenproof dish, alternating with bay leaves if desired. Drizzle with remaining olive oil and lemon juice.
- Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until the sardines are cooked through and the stuffing is golden brown. Serve hot.
