Stuffed Sardines with Spinach
Sardines stuffed with spinach is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 small sardines (fresh, about 1 kg)
- 2 lemons
- 1 bunch parsley
- 100 g sheep cheese
- 50 g pecorino (freshly grated)
- 6 anchovy fillets
- 3 garlic cloves (finely chopped)
- 8 tbsp breadcrumbs
- 0.125 l olive oil
- 3 tbsp Flour
- Salt
- pepper (ground)
Instructions
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1.
Remove the guts from fresh sardines, cut off heads and remove backbones. Rinse fish thoroughly under running water and pat dry with kitchen paper. Lightly salt inside and drizzle with juice of ½ lemon. Drain sheep cheese and dice into very small cubes. Rinse anchovy fillets, dry and halve them. Finely chop half the parsley. Stuff sardines with cheese cubes, a bit of parsley and one half anchovy fillet each.
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2.
Preheat oven to 225°C. Lightly dust fish all around with a total of 3 tbsp flour. Heat 5 tbsp olive oil in a pan. Sear stuffed sardines for 2 minutes on each side. Place them side by side in a baking dish.
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3.
Mix remaining parsley, garlic, 50 g grated cheese and 8 tbsp breadcrumbs. Sprinkle over the stuffed sardines, drizzle with remaining olive oil and bake in preheated oven for 10 minutes.
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4.
Serve garnished with lemon wedges.
