Stuffed Baked Sardines Food

BAKED STUFFED SARDINES

Baked Stuffed Sardines image

Baked stuffed sardines is the best dish for those who want to taste sardines and they don't know where to start. The vegetable stuffing grounds the bold fishy flavor so sardines aren't too overwhelming. Serve as an appetizer, main, or side dish.

Provided by Sylia

Categories Appetizer Main Course Side Dish

Number Of Ingredients 14

Ingredients

1 pound (500g) fresh sardines, preferably cleaned OR
5 cans (about 4 ounces/100g each), sardines in water or olive oil
2-3 cloves garlic, finely chopped
1 big tomato or two small
1 bell pepper, finely chopped
2 spring onions, the white part, finely chopped
Parsley, finely chopped (optional)
1/2 cup (100g) olive oil
1 lemon, the juice and zest
Salt & freshly ground black pepper
Red chili pepper flakes
Oregano
Parsley
Lemon juice or slices (optional)

Steps:

Preheat the oven to 350°F (180°C).
Remove the skin from the tomato (optional). See below how to do it easily*. Quarter it and use a small spoon to scoop out the seeds. Dice finely the flesh and place it in a colander to drain from excess water (keep the tomato juices for later use).
In a small bowl, add the garlic, the spring onion, the bell pepper, parsley (optional) and the tomato. Season with salt and pepper and use a small spoon to mix well.
In a small bowl add the lemon juice, zest, red chili pepper flakes and olive oil. Season with salt and pepper.

STUFFED BAKED SARDINES

Stuffed Baked Sardines image

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

Ingredients

2 -3 tablespoons olive oil
1 large onion, finely diced
2 garlic cloves, crushed
1/2 cup finely chopped walnuts
1/4 cup chopped flat leaf parsley
1/4 cup pomegranate seeds (or substitute dried cranberries)
sea salt
fresh ground black pepper
1 kg about 16 whole fresh sardine, scaled and cleaned leaving heads intact
olive oil
1/4 cup pomegranate seeds (or substitute dried cranberries)
1/4 cup flat leaf parsley

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

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