Grilled Stuffed Sardines

Ingredients

• 800 g sardine
• 5 cloves garlic
• 2 tbsp chopped parsley
• 6 sprigs rosemary
• 2 sprigs thyme
• 1 tbsp breadcrumbs
• 1 tbsp white wine
• 1 tbsp grated Parmesan
• 2 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Heat the charcoal grill.

2. 2.

   Remove the sardines, open on the belly side. Wash thoroughly under running water and pat dry. Peel and finely chop the garlic. Mix with parsley. Rinse rosemary and thyme; remove needles from 2-3 stems. Pick leaves from thyme branches and finely chop both herbs. Add to the garlic mixture along with breadcrumbs, white wine, and parmesan. Stir in 1 tbsp oil, salt, and pepper. Stuff the sardines with this mixture and secure the belly openings with wooden skewers. Make shallow cuts on the outside of each fish at 2 cm intervals, rub with oil. From a rosemary sprig, strip needles and finely chop; sprinkle lightly over the fish’s exterior, seasoning with pepper and salt.

3. 3.

   Grill all together for 8-12 minutes. Garnish with rosemary, plate, and serve.