Lyndey Milan’s Stuffed sardines
Up to 20 Minutes
Sardines and Vermentino are a natural match, so pour a glass of the Jacko’s Vermentino 2017. Opening with a classy mix of lemon zest and grilled nuts, the palate is supple and juicy with ripe citrus and pear core depth, creamy texture and zesty acidity, which perfectly balances the oily nature of the fish.
12 boneless sardines, butterflied
1 large fennel bulb, sliced finely, fronds reserved
1 tbsp extra virgin olive oil
2 tbsp fresh white breadcrumbs
2 tbsp freshly chopped Italian parsley
3 tbsp freshly grated parmesan cheese
2 cloves garlic, finely chopped
1 tsp sultanas
1 tbsp pinenuts
Salt and freshly ground black pepper
1 egg, lightly beaten
Lemon wedges or cheeks to serve
1. Preheat oven to 190ºC (170ºC fan-forced). Combine stuffing ingredients in a small bowl.
2. Place fennel in a small baking dish and drizzle with half the oil. Lay out sardines flat, season and put a little stuffing, top with another sardine fillet, and place on top of fennel. Scatter over any remaining stuffing. Drizzle with remaining oil and season with salt and pepper.
3. Bake for 15–20 minutes or until cooked through. Serve scattered with fennel fronds.
4. Alternatively, roll sardines in plain flour, shaking off excess. Dip in beaten egg then roll in panko breadcrumbs and shallow fry in hot oil for 3 minutes each side. Drain on kitchen paper and serve with lemon