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.
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INGREDIENTS
Nutrition- 2 -3tablespoons olive oil
- 1
- 2
- 1⁄2cup finely chopped walnuts
- 1⁄4cup chopped flat leaf parsley
- 1⁄4
for the sardines
- 1kg about 16 whole fresh sardine, scaled and cleaned leaving heads intact
- 1⁄4
- 1⁄4
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DIRECTIONS
- 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.
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