Filled sardines with a herb crust

I remember I used to watch my grandmother cook sardines in a similar, yet more rustic, way to this dish. I loved the flavours and have wanted to share this with others ever since.

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• serves

  4

Ingredients

5 slices of bread

1 bunch parsley

1 bunch basil

2 garlic cloves

Olive oil, salt and pepper to taste

16 sardine fillets

 

Garnish

Olives, sultanas, dill, Marsala reduction (optional)

Instructions

Blend bread and assorted soft herbs such as parsley and basil, add garlic and olive oil and salt and pepper to taste.  

 

Blend until it is like a paste, but not too runny.  

 

Lay sardine fillet skin down flat on bench and spread a tablespoon of the herb crust evenly across the fillet.  

 

Roll the sardine up and pierce with a toothpick to hold in place.  

 

Repeat process with remaining sardine fillets. Place in oven at 180°C for around 8-10 minutes.

 

To Serve

Take the toothpick out and arrange sardines on plate. You can garnish with sultanas, olives, dill, and it is delicious with a Marsala reduction. Otherwise, a good drizzle of olive oil is also nice. 

Recipes provided by Alessandro Pavoni of Ormeggio Restaurant

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.