The Naked Chef
By Jamie Oliver
Stuffed, rolled & baked sardines
With pine nuts & fresh herbs
Not Too Tricky
serves 4
About the recipe
Fresh sardines are something really special; they taste lovely and are cheap and highly nutritious. They are definitely underrated. Whole grilled or baked sardines are beautiful, but I’m giving you a recipe that’s a bit different and classy, the filling going in the direction of a kind of panzanella. When buying always look for shiny, glassy-eyed, pleasant-smelling sardines.
The Naked Chef, p99
Recipe From
Ingredients
4 ripe plum tomatoes
12 large sardines, prepared (see tip)
1 lemon
1 medium onion, peeled and finely chopped
4 tablespoons olive oil
1 clove of garlic, peeled and finely chopped
1 bulb of fennel, trimmed and finely chopped, saving any green tops
1 small fresh red chilli, pounded
1 handful of fresh basil, leaves picked and finely chopped
1 handful of fresh flat-leaf parsley, leaves picked and finely chopped
3 handfuls of breadcrumbs (equivalent to 6 slices of bread)
1 good handful of pine nuts
Top Tip
To prep sardines: Scrape the scales from the fish with a knife (try not to cut the skin). Cut off the head, slit open the belly and remove the innards under cold running water. Open out the inside of the sardine just like a book, press and flatten with your thumbs. Pull out the backbone from the head end to the tail.
Method
Find the recipe!
For the full recipe, head to page 99 of The Naked Chef.
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