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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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5 slices of bread

1 bunch parsley

1 bunch basil

2 garlic cloves

Olive oil, salt and pepper to taste

16 sardine fillets



Olives, sultanas, dill, Marsala reduction (optional)

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.


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