Stuffed Sardines

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November 5, 2015

Transport yourself to the sunny Mediterranean coast.


6 sardines

2 tablespoons breadcrumbs

2 tablespoons freshly squeezed lemon juice

1 teaspoon lemon zest

I tablespoon fresh parsley, finely minced

2 grape tomatoes, finely chopped

½ garlic clove, pressed

1 tablespoon pine nuts

1 tablespoon pomegranate seeds


1In a mixing bowl combine the breadcrumbs, lemon juice, lemon zest, fresh parsley, pinch of salt and ½ tablespoon olive oil. Mix well and then add the chopped tomatoes, garlic, pine nuts and pomegranate seeds.

2Rinse and pat dry the sardines. Lightly season them with salt. Stuff each sardine with 1 tablespoon or less of the mixture.

3Arrange them in a plate tightly next to each other, cover the plate and leave it in the refrigerator for 20 minutes.

4In a heavy bottom pan heat 2 tablespoons olive oil. Add the sardines and cook each side for 3 minutes until they are crispy and well browned. If needed work in batches, don’t overcrowd the pan.

5Remove the sardines to a platter and season on top with1 tablespoon olive oil mixed with 1 tablespoon freshly squeezed lemon juice and freshly ground black pepper. For garnish add 1 tablespoon of the pomegranate seeds.


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