The Superb Sardine

10. Amalfi Coast Stuffed Sardine Recipe

This is an easy introduction to cooking fresh sardines. Of course, you can always just open a can and dive on in!

Ingredients:

• 4 Bay leaves
• 1 Mint stalk chopped
• 1 Lemon zested and chopped
• 1/2 Cup tempura bread crumbs
• 1/2 Cup kalamata olives (remove the pits and chop into large pieces)
• 4 Anchovy fillets
• 1 Garlic clove
• 1/4 Cup of pine nuts
• Pinch of dried chili, salt, and pepper
• 1 Large Fennel bulb
• 4 Tablespoons of olive oil
• 8 Sardines cut open with tails in place

Method in Steps:

• Preheat oven to 300 degrees Fahrenheit.
• Put tempura crumbs, olives, mint, lemon zest, anchovies, and garlic in a food processor and whirl until chopped.
• Empty the tempura mix into another bowl and add the pine nuts, chili flakes, and black pepper.
• Place the finely chopped fennel into a lightly greased baking dish. Save the fronds for later.
• Place each sardine skin side down.
• Coat each sardine in tempura mix.
• Drizzle with extra-virgin olive oil.
• Roll sardines with tails sticking upwards.
• Cram as much of the leftover tempura mix into the sardine's sides.
• Place rolled sardines on top of the fennel.
• Sprinkle the remaining tempura mix on top of the sardines.
• Top with lemon slices and sprinkle Himalayan pink salt and freshly ground pepper and a little olive oil.
• Bake for 20 minutes until the tempura is slightly crunchy and the sardines are golden brown.