Stuffed Baked Sardines

Name: Stuffed Baked Sardines
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 2 -3 tablespoons olive oil; 1 large onion, finely diced; 2 garlic cloves, crushed; 1/2 cup finely chopped walnuts; 1/4 cup chopped flat leaf parsley; 1/4 cup pomegranate seeds (or substitute dried cranberries); sea salt; fresh ground black pepper; 1 kg about 16 whole fresh sardine, scaled and cleaned leaving heads intact; olive oil; 1/4 cup pomegranate seeds (or substitute dried cranberries); 1/4 cup flat leaf parsley

Submitted by Dropbear

"Grilled, baked and fried, sardines are eaten in all Mediterranean coastal ports. I have chosen to stuff these sardines to make a more robust dish. If you find that pomegranates are out of season, dried cranberries make an acceptable and appropriately tart substitute for the crimson pomegranate seeds."

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Ready In:: 50mins
Ingredients:: 12
Serves:: 8

ingredients

2 -3 tablespoons olive oil
1 large onion, finely diced
2 garlic cloves, crushed
¹⁄₂ cup finely chopped walnuts
¹⁄₄ cup chopped flat leaf parsley
¹⁄₄ cup pomegranate seeds (or substitute dried cranberries)
sea salt
fresh ground black pepper
for the sardines
1 kg about 16 whole fresh sardine, scaled and cleaned leaving heads intact
olive oil
¹⁄₄ cup pomegranate seeds (or substitute dried cranberries)
¹⁄₄ cup flat leaf parsley

directions

Heat a frying pan over a medium heat, add oil, onion and garlic and cook for 10 minutes or until softened and lightly browned. Stir in the walnuts and cook for 2 minutes more. Add the remaining ingredients and season with salt and pepper to taste. Remove from the heat to a bowl to cool.
For the sardines.
Preheat oven to 200°C.Wash sardines inside and out and pat dry on paper towels. Fill sardines with the stuffing and place in a lightly oiled oven pan. Drizzle with a little oil. Bake for 10-15 minutes or until golden brown then remove to a platter and serve scattered with garnish ingredients. Serves 8.