Baked Sardine Roulades with Pine Nuts

Ingredients

• 5 tomatoes
• 12 large sardines (ready to cook)
• 1 lemon (zest and juice)
• Salt
• pepper (ground)
• 1 bulb fennel
• 1 onion
• 4 tbsp olive oil
• 1 Garlic clove
• 1 tsp chili powder
• 2 tbsp finely chopped basil
• 1 tbsp finely chopped parsley
• 6 tbsp breadcrumbs
• 2 tbsp pine nuts
• olive oil (for drizzling)

Instructions

1. 1.

   Parboil tomatoes for a few seconds, peel, quarter, seed and finely chop.

2. 2.

   Wash sardines, pat dry, place on a plate, sprinkle with lemon zest and drizzle with lemon juice, salt and pepper. Wash fennel, cut off the tough core, set aside, and dice the fennel small.

3. 3.

   Peel onion, finely chop and sauté in olive oil until translucent, add minced garlic, add fennel and cook for 1 minute until slightly softened. Transfer pan contents to a bowl and let cool. Add tomatoes, chili, herbs and breadcrumbs and mix well.