Sardine beccafico Recipe
- 6 medium-sized sardines, filleted
- 12-16 fresh bay leaves
- 75g/3oz white breadcrumbs, plus 25g/1oz extra for topping
- 50g/2oz black olives
- 50g/2oz capers
- 4 anchovies
- 40g/1¼oz raisins
- 40g/1¼oz pine nuts
- 20g/¾oz almonds
- 1 lemon, juice and zest
- 1 orange, juice and zest
- 10g/½oz fresh parsley
- Preheat the oven to 180C/350F/Gas 4.
- For the stuffing, blend all of the stuffing ingredients together in a food processor until well combined with a firm consistency.
- Roll the stuffing mixture into little balls. Place one ball at one end of each sardine fillet and roll the meat around the stuffing, piercing each through the centre using a cocktail stick. Garnish each rolled sardine with a bay leaf (skewered with the cocktail stick).
- Drizzle a little olive oil into the base of an ovenproof dish. Add the fish to the dish and scatter over the extra 25g/1oz breadcrumbs. Drizzle with a little more olive oil.
- Bake in the oven for 4-5 minutes, or until the fish is cooked through and the stuffing is golden-brown. Serve with a lightly dressed green salad.
