Mediterranean Baked Sardines

Ingredients

• 400 g small zucchini
• Salt
• Pepper
• 700 g fresh sardines
• 2 anchovy fillets
• 4 dried tomatoes (in oil)
• 4 Garlic cloves
• 100 g Pecorino cheese
• 1 tbsp capers
• 2 sprigs oregano
• 1 bunch Basil
• 30 g blanched almond kernels
• 1 tsp lemon juice
• 4 tbsp olive oil

Instructions

1. 1.

   Wash the zucchini and trim the ends, slice into about 0.5 cm thick rounds. Lightly oil a baking dish and arrange the zucchini slices, seasoning with salt and pepper. Rinse the sardines, remove skin, head, and gut the belly, then rinse again, pat dry, season with pepper, and place on top of the zucchini.

2. 2.

   Drain the anchovy fillets and tomatoes and finely chop them. Wash oregano and basil, shake off excess water, pluck the leaves, and finely mince. Roughly blend almonds with Pecorino, capers, garlic cloves, olive oil, and lemon juice. Fold in the tomatoes and anchovies. Evenly spread over the sardines and bake in a preheated oven at 200°C fan for about 20 minutes.