Broiled Deboned Sardines
Spain has the longest coastline in Europe, and everybody knows the best ways to prepare and cook fish. Consequently even a tapas recipe such as this can be a revelation. This recipe is a culinary celebration of the humble sardine.
Servings: 4
Ingredients
- 2 pounds whole sardines, fresh
- 2 medium lemons, cut in wedges
- 1 handful flat leaf parsley, chopped
- 8 cloves garlic, finely chopped
- 3 tablespoons breadcrumb
- 2 tablespoons olive oil, extra virgin
- Salt and freshly ground pepper, to taste
Instructions
- Fillet the sardines by cutting off the head and gutting them. Then lay the sardines cavity side down and gently thump along the backbone with a wooden spoon. If it is resistant, then use a knife. Turn them over and the whole backbone and ribcage should pull out leaving a perfect double fillet. Clean under cold running water, rinse and pat dry with paper towels.
- Wash the parsley and chop finely. Peel the garlic cloves and chop finely. Mix the parsley and garlic with the breadcrumbs. Coat the sardine fillets first in olive oil, then in seasoned breadcrumb.
- Arrange the sardines side by side, skin side up, not overlapping, on a lightly greased baking sheet or large baking dish. Season with salt and freshly ground pepper.
- Bake in a preheated oven at 400ºF for about 10 minutes or until golden brown. Wash the lemons and cut one into 8 wedges. Squeeze the other lemon and sprinkle the juice over the sardines. Serve hot with lemon wedges.
