Sicilian-Style Stuffed Sardines
Drogo
5 - 7
15 minutes
25 minutes
These Sicilian stuffed sardines are a delicious celebration of classic Mediterranean flavours. Fresh sardines are butterflied and rolled around a golden, savoury filling of toasted breadcrumbs, pecorino, pine nuts, capers, currants and fragrant herbs. A squeeze of fresh lemon brings brightness to the rich filling, while baking creates beautifully tender fish and a crisp, golden topping.
This stuffed sardines recipe is inspired by the flavours of traditional Sicilian cooking, where the combination of savoury, sweet and citrusy ingredients works wonderfully with fresh sardines. The toasted pine nuts and currants add texture and a subtle sweetness, while pecorino and capers bring plenty of savoury depth.
If you're looking for inspiring sardine recipes, these Sicilian stuffed sardines make an impressive yet relatively simple appetiser. They are equally at home as part of a Mediterranean-style dinner, served with a fresh salad and crusty bread, or as one of several Italian sardine recipes for sharing.
Ingredients
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16-20 fresh sardines, whole
- 120g breadcrumbs
- 100g pecorino cheese grated
- 50g capers, drained
- 35g currants
- 35g pine nuts
- 3 cloves garlic minced
- 1 tbsp fresh micro thyme
- 1 tbsp fresh oregano
- bay leaves crushed
- 60ml extra-virgin olive oil
- plus extra for coating and drizzling
- Salt and pepper
- Juice of 1 lemon
Directions
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- Step 1, Remove the head and spine of each sardine. Twist the head gently to remove, then open each sardine along its belly and pull out the spine. Rinse and pat them dry, leaving them butterflied.
- Step 2, Soak the currants in warm water for about 30 minutes. While they soak, toast the breadcrumbs and pine nuts in a dry pan over medium heat until golden, around 2–3 minutes. Remove from heat and set aside.
- Step 3, In a bowl, mix the toasted breadcrumbs, pine nuts, pecorino, capers, garlic, thyme, oregano and bay leaves. Drain the currants and add them in, seasoning with salt and pepper. Stir in 60ml olive oil until everything is well combined.
- Step 4, Lightly oil a baking dish that fits the sardines snugly. Place a teaspoon of filling on each butterflied sardine, then roll from head to tail. Use a toothpick to secure each roll, keeping it in place. Arrange the sardines in the dish, packed snugly together.
- Step 5, Drizzle extra olive oil over the sardines, sprinkle with any remaining filling, and squeeze lemon juice on top. Bake at 200°C for 20–25 minutes, or until the sardines are cooked and the filling is golden brown.
Ingredients you'll need
