Easy Sicilian stuffed sardines Recipes

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Before you jump to Sicilian stuffed sardines recipe, you may want to read this short interesting healthy tips about The Food Items You Select To Feed On Will Effect Your Health.

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When it comes to sitting down to supper you should in addition think about lean proteins and fish such as salmon. The point that salmon is also full of Omega-3 is just one of the reasons it is a good choice, but it also contains other necessary nutrients you'll need. Protein is important for your diet, however you don't need to eat a large amount, as a 3 ounces is all you actually need. You should also trim off any fats that you find on the particular meats that you plan to eat.

For those who want to start living a much healthier life the tips above can help you do that. Also if you remove all the refined food that you shouldn't be eating anyway, you may find that you could end up living a longer life.

We hope you got benefit from reading it, now let's go back to sicilian stuffed sardines recipe. You can cook sicilian stuffed sardines using 14 ingredients and 3 steps. Here is how you do it.

The ingredients needed to cook Sicilian stuffed sardines:

1. Prepare of fresh breadcrumb.
2. Get of black olive, stoned and roughly chopped.
3. Take of large handful parsley, roughly chopped.
4. Prepare of mint leaves, finely chopped.
5. Provide of lemon, zested and sliced.
6. Provide of anchovy fillets.
7. You need of garlic clove, crushed.
8. Provide of pine nut.
9. You need of sultana.
10. Use of chilli flakes (optional).
11. Take of large fennel bulb, finely sliced, fronds reserved.
12. You need of olive oil.
13. Get of sardines, butterflied with tails kept intact.
14. Provide of bay leaves.

Steps to make Sicilian stuffed sardines:

1. Heat oven to 200C/180C fan/gas 6. Put the breadcrumbs, olives, parsley, mint, lemon zest, anchovies and garlic in a food processor, and blitz until everything is roughly chopped. Tip into a bowl and stir through the pine nuts, sultanas, chilli flakes (if using) and a good grinding of black pepper. Arrange the fennel slices in a small roasting dish and drizzle with a little olive oil.
2. Working methodically, lay each fish fillet, skin-side down, on your work surface, cover with some of the crumb mixture, then drizzle ½ tsp olive oil over each. Roll up the fillets, leaving the tails sticking up. Use a cocktail stick to secure, then stuff a little more of the crumb mixture into the sides..
3. Arrange the rolled-up sardines on the fennel, scatter over the remaining crumb mixture, then pop the slices of lemon and bay leaves in the gaps. Drizzle with the remaining olive oil and season with sea salt and pepper. Bake in the oven for 20 mins until the fish is cooked through and the crumbs are golden and crisp in places. Serve scattered with the fennel fronds..

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