25 mins

Ingredients for Sicilian Stuffed Sardines



Currently displaying quantities in US Imperial Measurements
How to Cook Sicilian Stuffed Sardines
- Scale the sardines by running a knife blade down each side "against" the normal lie of the scales. Remove the head and innards of each sardine. Cut the crusts from the bread and use a blender to break it into fine breadcrumbs. Zest the lemon and squeeze the juice from both the lemon and orange. Whisk the lemon and orange juices, sugar, vinegar and ¼ teaspoon of freshly ground black pepper in a small bowl then set aside.
- Heat the olive oil in a large frying pan over medium heat. Add the anchovy fillets and cook for 1 minute, stirring, or until melted. Add 2½oz (70g) breadcrumbs and cook for a further 4 minutes or until light golden. Remove from the heat, add the lemon zest, capers, pine nuts, sultanas and mint and stir to combine. Season with pepper and set aside.
- Scatter 2 tablespoons of breadcrumbs over the base of a lined oven tray. Place 12 of the filleted sardines, skin-side down, in a baking dish and spread 2 teaspoons of anchovy filling over each. Top with the remaining 12 sardines, skin-side up, and place a bay leaf between each sardine pair. Drizzle with the lemon and orange mixture and scatter over the remaining 2 tablespoons of breadcrumbs. Bake in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 10 minutes or until the sardines are just cooked. Eat while hot with a few new potatoes and fried tomato.

Here's a simple method for cleaning sardines that will simplify your life.
Reviews of Sicilian Stuffed Sardines
![]() Love sardines - so good for you - and this is a gorgeous dish. I think sardines may be my absolute favorite fish. I like it oily and fishy yumm. The sad part is that fresh sardines are hard to come by here in the West coast well at least in the San Franciso area. Every now and then I find good ones from Monterrey Bay and when I do I get a lot! These were so easy to make (particualry after I read the page on cleaning sardines the easy way). I served them with a wedge of lemon and some crusty bread for lunch and everyone just loved them. Jade (1 review) |
![]() This is a truly authentic version of Stuffed Sardines from the Catania / Messina region of Sicily. Most people get this so wrong, but this recipe is 100% on the money. Fabulous. Hope you try it. It makes a better main dish than any antipasto. dpromano (1 review) |
What To Eat Tonight

Christmas is that special time of year when diets go out of the window and folks spend more time preparing beautiful meals.

No need to scratch your head and wonder how to cater for that cocktail party or finger buffet. Just check out our great selection

Salads don't have to be plain and boring. Salads can be exciting and filling and simple to prepare. Take a look at some of the ones here.
Other Fish & Seafood Recipes

Mackerel in White Wine is a speciality of North-Western France. Washed down with a glass of fresh Muscadet, there's nothing to beat it.

Though the octopus is cooked, the style is that of Carpaccio (finely cut meat or fish with a vinegar and olive oil-base dressing). Perfect for summer.

The "luxury" version of the cucumber sandwich is these delightful Smoked Salmon and Herb Sandwiches that are fit for a King (or a President!)