Broiled Deboned Sardines
Spain boasts the longest coastline in Europe, renowned for its seafood expertise, making this simple yet flavorful recipe a true delight. Broiled Deboned Sardines are a celebration of the humble sardine, elevated with a crispy breadcrumb coating, aromatic garlic, and fresh parsley. It’s a Mediterranean-inspired dish that’s easy to prepare and bursting with flavor. A squeeze of lemon right before serving adds the perfect finishing touch to this dish that’s ideal as an appetizer or light main course. Whether you're new to sardines or a longtime fan, this recipe offers a fresh take on a classic Mediterranean treat.
Servings: 4
Calories: 295kcal
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.