BAKED SARDINES IN PEPPERONATA
"If you don't like sardines," says Lett, "you're going to today." Make sure to ask your fishmonger to remove the center bones but leave the head and tail intact.
Categories Appetizer Bake Christmas Christmas Eve Seafood Fish Bell Pepper Sardine Bon Appétit White Wine
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat broiler. Broil peppers on a broilerproof rimmed baking sheet, turning occasionally, until blistered all over, 8-10 minutes. Transfer to a medium bowl, cover with plastic wrap, and let sit 15 minutes. Peel, seed, and slice into 1/2"-wide strips.
- Reduce oven temperature to 450°F. Heat 1/4 cup oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper and cook, stirring occasionally, until softened, 8-10 minutes. Increase heat to medium-high, add tomato paste and sugar and cook, stirring, until tomato paste is beginning to darken, about 1 minute. Add wine and vinegar and cook, stirring often, until slightly reduced, about 2 minutes. Mix in roasted peppers, parsley, capers, and oregano. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Transfer pepperonata to a shallow 3-quart baking dish.
- Season sardines inside and out with salt and pepper; lay on top of pepperonata. Drizzle with oil and bake until sardines are firm and beginning to brown, 15-20 minutes. Top with dill, drizzle with more oil, and serve with bread.
STUFFED BAKED SARDINES
Grilled, baked and fried, sardines are eaten in all Mediterranean coastal ports. I have chosen to stuff these sardines to make a more robust dish. If you find that pomegranates are out of season, dried cranberries make an acceptable and appropriately tart substitute for the crimson pomegranate seeds.
Provided by Dropbear
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat a frying pan over a medium heat, add oil, onion and garlic and cook for 10 minutes or until softened and lightly browned. Stir in the walnuts and cook for 2 minutes more. Add the remaining ingredients and season with salt and pepper to taste. Remove from the heat to a bowl to cool.
- For the sardines.
- Preheat oven to 200°C.Wash sardines inside and out and pat dry on paper towels. Fill sardines with the stuffing and place in a lightly oiled oven pan. Drizzle with a little oil. Bake for 10-15 minutes or until golden brown then remove to a platter and serve scattered with garnish ingredients. Serves 8.
Nutrition Facts : Calories 356.6, Fat 22.6, SaturatedFat 2.9, Cholesterol 177.5, Sodium 634.8, Carbohydrate 5.3, Fiber 1.4, Sugar 2.5, Protein 32.4
PENNE CON LA SARDINE (BAKED PASTA AND SARDINES)
Pasta and sardines baked in the oven are wonderful. The salty flavours of the sardines go so well together with the pasta, feta cheese and that bit of cream. Rich and full of flavours. For this recipe you can use sardines fillets, but you can also use whole fish. Sometimes, when I'm too lazy, I use the whole fish for this recipe and serve it that way. Every guest can take as many as he wants. And it is a lot of fun. Brings back memories of Italia, sitting in one of those little fish restaurants and enjoying fresh fish. For this recipe you should always use fresh fish. Serve it with some bread and a glass of a dry white white wine.
Provided by Thorsten
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven (390 F, 200 C).
- Cook Penne according to package directions, but only until hardly al dente.
- Meanwhile put 1 tablespoon of olive oil in an oven proof dish.
- Salt and pepper sardines to taste and arrange them in a single layer in the dish.
- Combine cream, tomato puree and thyme leaves. Salt and pepper to taste.
- When pasta are cooked drain them (but do not rinse them) and arrange them over the fish.
- Spread the cream-tomato mixture evenly over pasta. Sprinkle with 1 tablespoon of olive oil.
- Crumble feta cheese over the sauce. Place butter in little pieces on top and put in the oven.
- Bake for 25 minutes. Serve hot.
- NOTE: if you like it a bit more saucy use 3/4 cup of cream and 2 tablespoons of tomato puree.
ROASTED SARDINES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Generously brush a 13-by-9-inch baking dish with oil; set aside.
- In a medium bowl, stir together bread crumbs, parsley, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper. Drizzle 2 tablespoons oil over mixture; stir to combine.
- Place sardines so they overlap slightly in prepared baking dish. Generously brush with olive oil; season with salt and pepper. Evenly distribute bread crumb mixture over sardines. Bake until bread crumbs are golden brown and fish are cooked through, 18 to 20 minutes. Serve with lemon wedges.
SARDINES & PEPERONATA ON WHOLEMEAL TOAST
Punchy flavours combine in this 12-minute meal, rich in fibre, iron and omega-3 - make quick peperonata with pre-roasted peppers, capers, shallot and garlic
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 12m
Number Of Ingredients 9
Steps:
- Whisk the oil and vinegar in a bowl. Mix in the pepper, shallot, capers and garlic. Toss with half the basil and season to taste.
- Toast the bread until crisp and golden. Top with the peperonata and large chunks of the sardines. Finish with the remaining basil and a good grind of black pepper.
Nutrition Facts : Calories 513 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 4 milligram of sodium
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BAKED SARDINES IN PEPPERONATA RECIPE - BON APPéTIT
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- Preheat broiler. Broil peppers on a broiler-proof rimmed baking sheet, turning occasionally, until blistered all over, 8–10 minutes. Transfer to a medium bowl, cover with plastic wrap, and let sit 15 minutes. Peel, seed, and slice into ¼”-wide strips.
- Reduce oven temperature to 450°. Heat ¼ cup oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper and cook, stirring occasionally, until softened, 8–10 minutes. Increase heat to medium-high, add tomato paste and sugar and cook, stirring, until tomato paste is beginning to darken, about 1 minute. Add wine and vinegar and cook, stirring often, until slightly reduced, about 2 minutes. Mix in roasted peppers, parsley, capers, and oregano. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Transfer pepperonata to a shallow 3-qt. baking dish.
- Season sardines inside and out with salt and pepper; lay on top of pepperonata. Drizzle with oil and bake until sardines are firm and beginning to brown, 15–20 minutes. Top with dill, drizzle with more oil, and serve with bread.
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