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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Grilled, baked and fried, sardines are eaten in all Mediterranean coastal ports. I have chosen to stuff these sardines to make a more robust dish. If you find that pomegranates are out of season, dried cranberries make an acceptable and appropriately tart substitute for the crimson pomegranate seeds. Ingredients:
2 -3 tablespoons olive oil |
1 large onion, finely diced |
2 garlic cloves, crushed |
1/2 cup finely chopped walnuts |
1/4 cup chopped flat leaf parsley |
1/4 cup pomegranate seeds (or substitute dried cranberries) |
sea salt |
fresh ground black pepper |
1 kg about 16 whole fresh sardine, scaled and cleaned leaving heads intact |
olive oil |
1/4 cup pomegranate seeds (or substitute dried cranberries) |
1/4 cup flat leaf parsley |
Directions:
1. Heat a frying pan over a medium heat, add oil, onion and garlic and cook for 10 minutes or until softened and lightly browned. Stir in the walnuts and cook for 2 minutes more. Add the remaining ingredients and season with salt and pepper to taste. Remove from the heat to a bowl to cool.
2. For the sardines.
3. Preheat oven to 200°C.Wash sardines inside and out and pat dry on paper towels. Fill sardines with the stuffing and place in a lightly oiled oven pan. Drizzle with a little oil. Bake for 10-15 minutes or until golden brown then remove to a platter and serve scattered with garnish ingredients. Serves 8.
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