Ingredients : Serves 2

ingredients image
  • 4-6 fresh sardines, descaled, gutted and remove the heads
  • 2 medium tomatoes or cherry tomatoes, roughly chopped
  • 2 tbsp plain flour
  • 3 tbsp breadcrumbs
  • 1 clove of garlic, finely chopped
  • 2 tbsp roughly chopped parsley
  • 2 tbsp grated parmigiano reggiano
  • 1 tbsp + for grease olive oil
  • salt & freshly ground black peppercorns
*Preheat the oven to 210-220, gas mark 7.


instructions image
  • Butterfly the sardines by removing the main bones from the tail to the belly.
  • Mix together the breadcrumbs, parsley, garlic and parmigiano reggiano.
  • Season the sardines with salt & freshly ground black peppercorns and flour them.
  • Heat the oil in a pan over a medium heat, fry the sardines for about 2 minutes each side.
  • In a large oven proof dish or individual dishes, coat with the oil and place the tomatoes.
  • Then lay the sardines.
  • Cover with the mixed breadcrumbs evenly and drizzle with olive oil.
instructions image

served image

This recipe was first published on mizueandco.com on 27th Dec. 2006.