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.
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)
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.
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