Sardines with sultanas and breadcrumbs recipe (sardelles sto fourno)
- Cuisine: Greek
- Serves 6-8
The Aegean Sea remains the source and inspiration for many Greek dishes, despite its diminishing stockpile of species. Sardines are one of the most popular, and cheapest, seafood varieties, especially in late summer. Locals say the best catch is found off the island of Kalloni (which holds a sardine festival in July). While sardines are traditionally eaten on their own or in salads, we’ve baked them with sultanas and breadcrumbs for a contemporary twist.
Ingredients60ml (¼ cup) extra virgin olive oil
70g (1 cup) coarse fresh breadcrumbs
40g (¼ cup) pine nuts
1 onion, finely chopped
80g (½ cup) sultanas, chopped
2 garlic cloves, thinly sliced
1kg (about 18) sardines, cleaned, heads removed
5 bay leaves
Greek salad (optional), to serve
Lemon and honey sauce
125ml (½ cup) extra virgin olive oil
1 lemon, zested, juiced
1 tbsp honey
1 tsp ground cinnamon
¼ cup oregano leaves, roughly chopped
PreparationPreheat oven to 200°C. Heat oil in a frying pan over low–medium heat. Add breadcrumbs and pine nuts, and cook, stirring continuously, for 3 minutes or until golden. Remove with a slotted spoon and drain on paper towel. Increase heat to medium and add onion to pan. Cook for 3 minutes or until softened. Add sultanas and garlic, and cook for a further minute or until fragrant. Set aside to cool.
To make lemon and honey sauce, whisk all ingredients in a bowl. Season with salt and pepper, then set aside.
To butterfly sardines, place sardines, belly-side down, on a chopping board, press gently along the spine to flatten and open up sardines. Turn sardines over, flesh-side up, gently pull spine away from flesh towards tail and break off spine just above tail, leaving tail intact. Place sardines, slightly overlapping, in a single layer in a greased 40cm round baking dish and scatter with bay leaves, sultana mixture and lemon and honey sauce. Top with crumb mixture and bake for 15 minutes or until sardines are just cooked. Serve with Greek salad, if desired.
Drink 2010 Gaia Estate Assyrtiko Thalassitis ($37)
As seen in Feast magazine, Issue 6, pg61.
Photography by Brett Stevens.
If you enjoyed this Sardines with sultanas and breadcrumbs recipe (sardelles sto fourno) then browse more Greek recipes, seafood recipes, baking recipes and our most popular hainanese chicken rice recipe.
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