When we're in a mood for sardines (and we always are whenever they are available), but the weather makes grilling sound like not the best idea, we broil them instead.
For 4-6 sardines you will need :
- 1 heaping tsp chopped parsley
- 1 Tbsp panko breadcrumbs
- lemon zest from half lemon
- 1 shallot, chopped (about 2 heaping Tbsp)
- 2 garlic cloves, finely chopped
- 1 Tbsp capers, coarsely chopped (optional)
- 2 tsp pine nuts, chopped
- a generous pinch of each salt and black pepper
- About 1 Tbsp oil for sautéing
To butterfly sardines, cut off the heads and make an incision along the belly of each fish from the vent to the head. Pull out the entrails and rinse the fish all over. Pat dry with paper towels.
Put sardines on their backs and open them flat. Run your thumb and index finger along the backbone, releasing it from the flesh, and then gently pull it out from neck to tail. Cut off the backbone at the tail, leaving the tail attached to the sardines.
In a small pan, heat oil on a medium high heat and sauté shallots until translucent and tender. Add garlic. Sauté another minute and transfer to a bowl. Let them cool down a bit and mix with parsley, breadcrumbs, pine nuts, lemon zest, capers and salt and black pepper.
Put the sardines skin side down on a baking sheet lined with foil and slightly greased with oil. Spread the topping in a thin layer. Put under the broil and cook for 2-3 minutes or until fish becomes flaky and the topping gets lightly browned.
Serve right away.
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