Stuffed Sardines

Step 1

Preheat the oven to 400°F (200°C). Lightly oil a 9x13 inch baking dish with 1 tablespoon of the olive oil.

Step 2

In a small bowl, combine the 1 cup breadcrumbs, 1/4 cup chopped parsley, 2 minced garlic cloves, zest of the lemon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle with 1 tablespoon of the olive oil and mix until the crumbs are moistened.

Step 3

Pat the 8 butterflied sardines dry with paper towels. Lay them skin-side down on a work surface and season lightly with salt and pepper.

Step 4

Divide the breadcrumb mixture evenly among the sardines, pressing it gently onto the flesh. Roll each sardine up from the head end to the tail, securing with a toothpick if needed.

Step 5

Arrange the stuffed sardines in the prepared baking dish, seam-side down. Drizzle with the remaining 1 tablespoon olive oil and the juice of the lemon.

Step 6

Bake for 12-15 minutes, until the sardines are opaque and flake easily with a fork and the breadcrumbs are golden brown. Serve warm, with extra lemon wedges if desired.

Step 7

Let the sardines rest for 2 minutes before serving to allow the juices to settle.