Sardines Stuffed with Pine Nuts, Capers, Currants, Parsley and Orange Zest
Sardines Stuffed, when prepared correctly, undergo a remarkable transformation. This particular recipe seems to be the epitome of sardine perfection. The preparation process undoubtedly requires some investment of time and effort, but the rewards are truly exceptional.
It is in the patient anticipation of the following day that the flavors fully meld and mature, creating a dish that is best enjoyed chilled. This culinary patience is generously compensated by a taste sensation that is nothing short of extraordinary.
Sardines Stuffed with Pine Nuts, Capers, Currants, Parsley and Orange Zest
This seems to me to be the perfect recipe for sardines. Best eaten cold, ideally a day later, they are well worth the effort required to make them.
Equipment
- Oven
- Frying Pan
Ingredients
Serves 7 as part of a mixed mezze
- 14 large or 20 small sardines
- 14 –20 fresh bay leaves
- 1 orange halved lengthways, then sliced
for the stuffing
- 50 g 2oz currants
- 4 tbsp extra-virgin olive oil plus extra for drizzling
- 1 onion finely chopped
- 4 garlic cloves finely chopped
- pinch of crushed dried chillies
- 75 g 3oz fresh white breadcrumbs
- 2 tbsp freshly chopped flat-leaf parsley
- 15 g ½oz anchovy fillets in olive oil, drained and chopped
- 2 tbsp small capers chopped
- zest of ½ small orange plus 1 tbsp orange juice
- 25 g 1oz finely grated Pecorino or Parmesan
- 50 g 2oz pine nuts, lightly toasted
Instructions
- To prepare the sardines, rub off the scales and rinse the fish under cold running water. Cut the head off the fish and discard, then slit open along the belly, down to the tail, and pull out the guts. Wash the cavities clean, then open up each fish and place belly-side down on a chopping board. Press firmly along the backbone until the fish lies completely flat, then turn it over and pull away the backbone, snipping it off close to the tail. Remove any bones left behind with fish tweezers and then season lightly with salt.
- Preheat the oven to 200°C/400°F/gas 6 and oil a shallow 20x30cm (8x12in) baking dish. For the stuffing, cover the currants in hot water and set them aside for 10 minutes to plump up. Heat the oil in a frying pan, add the onion, garlic and crushed dried chillies, and cook gently for 6–7 minutes until the onion is soft but not browned. Take the pan off the heat and stir in the breadcrumbs, parsley, anchovies, capers, orange zest and juice, cheese and pine nuts. Drain the currants well and stir in, then season to taste with salt and pepper.
- Spoon about 1½ tablespoons of the stuffing (depending on the size of the fish) along the head end of each sardine and roll them up towards the tail. Pack them tightly into the oiled shallow baking dish, arranging them with their tails pointing upwards, and place a bay leaf and a half slice of orange between each one.
- Season the fish lightly with salt and pepper, drizzle over a little more oil and bake for 20 minutes. Serve at room temperature, or cold as part of an assortment of antipasti.