1kg (2¼lb)fresh sardinescleaned and dried on kitchen paper
4tablespoonolive oil
100g (8 tbsp)breadcrumbsor panko
2egg yolksorganic
2tablespoonmilkor wine
1lemon, zest and juiceunwaxed/organic
5garlic clovesfinely chopped
1teaspoonfresh thyme leavesor ½ teaspoon dried
1teaspoonrosemary leaves
½teaspooncrushed black pepper
¼teaspoonsalt(fleur de sel, Maldon flakes or celtic salt)
4tablespoonfresh flat parsleyfinely chopped
Instructions
Preheat oven to 230°C/210°C fan/450°F/Gas 8. Oil a large roasting dish with a tablespoon of the oil.
Prepare the sardines (otherwise get your fishmonger to do this). With the blunt part of a knife, run over each side to remove any scales then rinse. Using a sharp knife, cut and discard the heads. Slit open the stomach and discard the insides using your thumb. Depending on their size, keep the tails or remove. Rinse well and pat dry.
In a small bowl, combine 2 tablespoon of the olive oil with the rest of the ingredients. Spread a tablespoon of the stuffing on top of each sardine directly in the dish. Make a sandwich by pressing gently another sardine on top.
Drizzle with the remaining tablespoon of oil and bake for 15-20 minutes, depending on their size, until the visible breadcrumbs are well browned and the rest is sizzling.
Notes
Serve immediately with a wedge of extra lemon, a side of green vegetables or salad and a glass of chilled French rosé. Nutritional Information: 37g protein; 23g lipids; 13g carbohydrates based on 230g per person.