Ingredients
10 sardines, clean and butterfly filleted.
50g pine nuts.
20g fresh breadcrumbs.
4 tblsp parsley, finely chopped.
1 fennel bulb, very thinly sliced.
1 small onion, very finely sliced.
1 garlic clove, finely chopped.
½ lemon.
Method
Preheat the oven to 200°C.
In a frypan over moderate heat, brown the garlic, onion, fennel and pine nuts with a dash of olive oil.
Add 1 tbsp of parsley and ½ the breadcrumbs and cook for 30 seconds, stirring very well, and place aside.
Mix in the remaining breadcrumbs and parsley and set aside.
Place the sardines skin down on a greased baking tray.
Cover with the breadcrumb mixture, and drizzle with a touch of olive oil.
Bake for 5 – 7 minutes.
In a frypan over moderate heat, brown the garlic, onion, fennel and pine nuts with a dash of olive oil.
Add 1 tbsp of parsley and ½ the breadcrumbs and cook for 30 seconds, stirring very well, and place aside.
Mix in the remaining breadcrumbs and parsley and set aside.
Place the sardines skin down on a greased baking tray.
Cover with the breadcrumb mixture, and drizzle with a touch of olive oil.
Bake for 5 – 7 minutes.
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