Baked Sardines with Herb Parmesan Crust

Ingredients

• 60 g freshly grated Parmesan
• 2 tbsp finely chopped herbs (your choice)
• 100 g gluten‑free breadcrumbs
• 800 g sardines (ready to cook, headless and boneless)
• Salt
• Pepper (freshly ground)
• gluten‑free flour for dredging
• 1 egg
• margarine (for frying)
• 1 untreated lemon (cut into wedges)

Instructions

1. 1.

   Mix the parmesan with the herbs and flour. Rinse the sardines, pat dry, separate fillets, season with salt and pepper, then coat first in flour, next in beaten egg, and finally in the parmesan mixture.

2. 2.

   Press the coating firmly onto each sardine and fry them in plenty of hot nutmeg oil until golden brown. Drain on kitchen paper and serve arranged with lemon wedges.