date: 2020-09-02T22:46:28.726Z 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: Phoebe Harmon ratingvalue: 5 reviewcount: 21041 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: 257 calories recipecuisine: American preptime: "PT11M" cooktime: "PT48M" recipeyield: "4" recipecategory: Dessert ---  Hey everyone, it's Brad, welcome to my recipe site. Today, we're going to make a special dish, sicilian stuffed sardines. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious. Sicilian stuffed sardines is one of the most well liked of current trending foods in the world. It is easy, it's quick, it tastes delicious. It is enjoyed by millions every day. Sicilian stuffed sardines is something which I've loved my entire life. They're nice and they look wonderful. To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Prepare 50 g black olive, stoned and roughly chopped 1. Prepare large handful parsley, roughly chopped 1. Get handful mint leaves, finely chopped 1. Get 1 lemon, zested and sliced 1. Prepare 4 anchovy fillets 1. Prepare 1 garlic clove, crushed 1. Make ready 25 g pine nut 1. Get 25 g sultana 1. Make ready pinch chilli flakes (optional) 1. Make ready 1 large fennel bulb, finely sliced, fronds reserved 1. Take 3 tbsp olive oil 1. Prepare 8 sardines, butterflied with tails kept intact 1. Make ready 8 bay leaves ##### Instructions 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's going to wrap this up with this special food sicilian stuffed sardines recipe. 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