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Broiled Deboned Sardines: Mediterranean Fish Recipe

Prep20 min
Cook10 min
Total30 min
Yield4 portions
LevelBeginner
 
 
Broiled Deboned Sardines
About This Recipe

Make broiled deboned sardines with a crisp breadcrumb coating, garlic, parsley and lemon. Learn how to butterfly and debone sardines, prepare the topping and cook the fish safely.

Scale This Recipe

Servings

Ingredients

Units
  • 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 , — extra virgin
  • Salt and freshly ground pepper, — to taste

Instructions

  1. 1
    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.
  2. 2
    Wash the parsley and chop finely. Peel the garlic cloves and chop finely. Mix the parsley and garlic with the breadcrumbs. Coat the fillets first in olive oil, then in seasoned breadcrumb.
  3. 3
    Arrange the sardines side by side, skin side up, not overlapping, on a lightly greased baking sheet or large baking dish. with salt and freshly ground pepper.
  4. 4
    Bake in a preheated oven at 400ºF for about 10 minutes or until golden brown. the lemons and cut one into 8 wedges. Squeeze the other lemon and sprinkle the juice over the sardines. Serve hot with lemon wedges.
Techniques in this recipe
Baking
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. If you'd like to go deeper, Knife Skills & Basic Cuts covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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