Stuffed Fresh Sardines


  • 20 large fresh sardines ( you may substitute large canned sardines)
  • 2/3 cup dried bread crumbs
  • 2 cloves garlic crushed
  • 2 tbs capers, drained and finely chopped
  • 1/4 cup Parmesan cheese, grated
  • 2 egg yolks, lightly beaten
  • Lemon wedges for serving
  • Preheat oven to 350 degrees.
  • Lightly grease a baking pan.
  • Remove the heads from the sardines and make a slit in the belly and carefully remove the guts and carefully scrape the flesh away from the backbone.
  • Trim at the tail end making sure to leave the tail intact.
  • Lift out the back bone and discard.
  • Wash and dry the sardines and set aside.
  • Mix together the breadcrumbs, garlic, capers,  Parmesan, black pepper and enough egg yolk to bind the mixture.
  • Spoon a little onto each open sardine and place on the baking tray.
  • Bake for 20 minutes or until golden.
  • Serve warm  drizzled with lemon juice.

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