Ingredients
- 1 kg (2 lb) fresh sardines
- 1/4 cup (60 ml/2 fl oz) olive oil
- 1/2 cup (40 g/1 1/4 oz) soft white breadcrumbs
- 1/4 cup (30 g/1 oz) sultanas
- 1/4 cup (40 g/1 1/4 oz) pine nuts, toasted
- 20 g (3/4 oz) can anchovies, drained and mashed
- 1/2 teaspoon sugar
- 1 tablespoon finely chopped fresh parsley
- 2 spring onions, finely chopped
Method
1. Preheat the oven to moderate 180°C (350°F/ Gas 4). Cut the heads from the sardines, split open the bellies with a sharp knife and remove the insides. Open out each sardine and place skin-side-up on a chopping board. Press each sardine lightly, yet firmly, to open out. Turn each over and pull out the backbone. Cut off at the tail end of the bones. Wash in salted water and dry on paper towels.
2. Heat half the oil in a frying pan, add the breadcrumbs and cook quickly, stirring until lightly golden. Drain on paper towels.
3. Put half the fried breadcrumbs in a bowl and stir in the sultanas, toasted pine nuts, mashed anchovies, sugar, parsley and spring onion. Season with salt and pepper, to taste. Spoon about 2 teaspoons of the mixture into each prepared sardine, then carefully fold up to enclose the stuffing.
4. Place the stuffed sardines in a single layer in a well-greased baking dish. Sprinkle any remaining stuffing over the top of the sardines, with the cooked breadcrumbs. Drizzle the remaining olive oil over the top. Bake for 30 minutes. The sardines can be served with lemon wedges.
