Sardines with Herbed Parmesan Crust

  • Prep Time: 10 minutes
  • Cooking Time: 7 to 10 minutes
  • Servings: 4
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The rich flavour of Sardines with Herbed Parmesan Crust is a magical combination. The availability of boned out, headless sardines makes this very fast and fabulous. Use as finger food or combine with a lemony salad and some crusty bread for a flavoursome quick meal.

Ingredients

  • 12 sardines, butterflied
  • Salt flakes and freshly ground black pepper, to taste

 

Stuffing

  • 4 tablespoons fresh herbs e.g. sage, parsley, oregano, fennel
  • 3 cloves garlic
  • 2 tablespoons Panko breadcrumbs
  • 3 tablespoons freshly grated parmesan cheese
  • 1 lemon, zest finely grated
  • 2 tablespoons (40 ml) extra virgin olive oil
  • 100g wild or baby rocket, washed and dried
  • 1 lemon, quartered

Instructions

  1. Preheat oven to 180ºC.
  2. Line a baking dish with baking paper. Place fish in the dish in a single layer, skin-side down. Sprinkle with salt and pepper.
  3. Chop herbs and garlic in a small food processor, then add parmesan, lemon zest, salt, pepper and oil to form a paste. Spoon mixture evenly over the top of the fish and bake for 7 – 10 minutes (depending on size) or until the crust is golden and the fish flakes easily when tested with a fork.
  4. Serve immediately with a squeeze of fresh lemon juice.

Notes

Related Recipe: Barbounia Wrapped in Vine Leaves with Marouli Salad

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