date: 2020-07-20T06:54:51.810Z image: https://img-global.cpcdn.com/recipes/e0dce0ced04059b1/751x532cq70/sicilian-stuffed-sardines-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/e0dce0ced04059b1/751x532cq70/sicilian-stuffed-sardines-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/e0dce0ced04059b1/751x532cq70/sicilian-stuffed-sardines-recipe-main-photo.jpg author: Lucile McDaniel ratingvalue: 4.9 reviewcount: 43711 recipeingredient: - "85 g fresh breadcrumb" - "50 g black olive stoned and roughly chopped" - " large handful parsley roughly chopped" - "handful mint leaves finely chopped" - "1 lemon zested and sliced" - "4 anchovy fillets" - "1 garlic clove crushed" - "25 g pine nut" - "25 g sultana" - "pinch chilli flakes optional" - "1 large fennel bulb finely sliced fronds reserved" - "3 tbsp olive oil" - "8 sardines butterflied with tails kept intact" - "8 bay leaves" recipeinstructions: - "Heat oven to 200C/180C fan/gas 6. Put the breadcrumbs, olives, parsley, mint, lemon zest, anchovies and garlic in a food processor, and blitz until everything is roughly chopped. Tip into a bowl and stir through the pine nuts, sultanas, chilli flakes (if using) and a good grinding of black pepper. Arrange the fennel slices in a small roasting dish and drizzle with a little olive oil" - "Working methodically, lay each fish fillet, skin-side down, on your work surface, cover with some of the crumb mixture, then drizzle ½ tsp olive oil over each. Roll up the fillets, leaving the tails sticking up. Use a cocktail stick to secure, then stuff a little more of the crumb mixture into the sides." - "Arrange the rolled-up sardines on the fennel, scatter over the remaining crumb mixture, then pop the slices of lemon and bay leaves in the gaps. Drizzle with the remaining olive oil and season with sea salt and pepper. Bake in the oven for 20 mins until the fish is cooked through and the crumbs are golden and crisp in places. Serve scattered with the fennel fronds." categories: - Recipe tags: - sicilian - stuffed - sardines katakunci: sicilian stuffed sardines nutrition: 247 calories recipecuisine: American preptime: "PT32M" cooktime: "PT32M" recipeyield: "3" recipecategory: Lunch ---  Hey everyone, I hope you are having an amazing day today. Today, we're going to make a special dish, sicilian stuffed sardines. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious. Sicilian stuffed sardines is one of the most popular of recent trending foods in the world. It's simple, it's fast, it tastes yummy. It's appreciated by millions daily. Sicilian stuffed sardines is something which I have loved my entire life. They're fine and they look wonderful. To get started with this recipe, we must prepare a few ingredients. You can cook sicilian stuffed sardines using 14 ingredients and 3 steps. Here is how you can achieve that. ##### The ingredients needed to make Sicilian stuffed sardines: 1. Prepare 85 g fresh breadcrumb 1. Make ready 50 g black olive, stoned and roughly chopped 1. Make ready large handful parsley, roughly chopped 1. Get handful mint leaves, finely chopped 1. Take 1 lemon, zested and sliced 1. Make ready 4 anchovy fillets 1. Prepare 1 garlic clove, crushed 1. Make ready 25 g pine nut 1. Get 25 g sultana 1. Take pinch chilli flakes (optional) 1. Get 1 large fennel bulb, finely sliced, fronds reserved 1. Get 3 tbsp olive oil 1. Make ready 8 sardines, butterflied with tails kept intact 1. Get 8 bay leaves ##### Steps to make Sicilian stuffed sardines: 1. Heat oven to 200C/180C fan/gas 6. Put the breadcrumbs, olives, parsley, mint, lemon zest, anchovies and garlic in a food processor, and blitz until everything is roughly chopped. Tip into a bowl and stir through the pine nuts, sultanas, chilli flakes (if using) and a good grinding of black pepper. Arrange the fennel slices in a small roasting dish and drizzle with a little olive oil 1. Working methodically, lay each fish fillet, skin-side down, on your work surface, cover with some of the crumb mixture, then drizzle ½ tsp olive oil over each. Roll up the fillets, leaving the tails sticking up. Use a cocktail stick to secure, then stuff a little more of the crumb mixture into the sides. 1. Arrange the rolled-up sardines on the fennel, scatter over the remaining crumb mixture, then pop the slices of lemon and bay leaves in the gaps. Drizzle with the remaining olive oil and season with sea salt and pepper. Bake in the oven for 20 mins until the fish is cooked through and the crumbs are golden and crisp in places. Serve scattered with the fennel fronds. So that is going to wrap this up with this special food sicilian stuffed sardines recipe. Thank you very much for your time. I am sure that you will make this at home. 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