Why Make This Recipe
Baked Stuffed Sardines are a delicious and healthy seafood option that is packed with flavor and nutrients. This dish is not only easy to prepare, but it also offers a unique way to enjoy sardines, which are often overlooked. With a combination of fresh ingredients and simple seasonings, this recipe brings out the natural taste of the sardines while adding a delightful twist. Perfect for a family dinner or a special occasion, these stuffed sardines are sure to impress everyone at the table.
How to Make Baked Stuffed Sardines
Ingredients:
- 1 pound (500g) fresh sardines, preferably cleaned OR 5 cans (about 4 ounces/100g each), sardines in water or olive oil
- 2-3 cloves garlic, finely chopped
- 1 big tomato or two small
- 1 bell pepper, finely chopped
- 2 spring onions, the white part, finely chopped
- Parsley, finely chopped (optional)
- 1/2 cup (100g) olive oil
- 1 lemon, the juice and zest
- Salt & freshly ground black pepper
- Red chili pepper flakes
- Oregano
- Parsley
- Lemon juice or slices (optional)
Directions:
- Preheat the oven to 350°F (180°C).
- If using a fresh tomato, remove the skin (this is optional). To make it easy, you can blanch the tomato in hot water for a few seconds. Quarter it and scoop out the seeds using a small spoon. Dice the flesh finely and place it in a colander to drain excess water. Keep the tomato juices for later.
- In a small bowl, combine the garlic, spring onion, bell pepper, parsley (if using), and the diced tomato. Season with salt and pepper, then mix well with a small spoon.
- In another small bowl, combine the lemon juice, zest, red chili pepper flakes, and olive oil. Season with salt and pepper.
- If using canned sardines, simply drain and prepare them for stuffing. For fresh or frozen sardines, carefully open the fish and stuff the cavity with the prepared mixture.
- Place the stuffed sardines in a baking dish and drizzle with the lemon and olive oil mixture.
- Bake in the preheated oven for about 20-25 minutes, or until the sardines are cooked through and golden.
How to Serve Baked Stuffed Sardines
Baked Stuffed Sardines can be served straight from the oven, garnished with extra parsley and lemon slices if desired. They pair wonderfully with a simple side salad, crusty bread, or a serving of rice. This seafood dish is versatile and can be enjoyed warm or at room temperature.
How to Store Baked Stuffed Sardines
If you have leftovers, store them in an airtight container in the refrigerator. They can last for up to 2 days. To reheat, place them in the oven for a few minutes or microwave them until warmed through. Keep in mind that the texture may change slightly after reheating.
Tips to Make Baked Stuffed Sardines
- If you prefer a spicier kick, increase the amount of red chili pepper flakes in your stuffing mixture.
- For an even richer flavor, consider adding breadcrumbs to the stuffing for texture.
- Fresh sardines are best, but canned sardines work well if fresh are not available.
Variation
You can customize the stuffing by adding other ingredients such as cooked rice, cheese, or different herbs based on your preference. This allows you to create your own unique version of stuffed sardines.
FAQs
1. Can I use frozen sardines for this recipe?
Yes, you can use frozen sardines. Just make sure to thaw them completely before preparing the dish.
2. What should I serve with baked stuffed sardines?
They are great with salads, rice, or crusty bread. A side of roasted vegetables also pairs nicely.
3. How do I know when the sardines are cooked?
The sardines are cooked when they are opaque and flake easily with a fork. Baking time may vary slightly based on the size of the sardines.
Baked Stuffed Sardines
Ingredients
Main Ingredients
- 1 pound 1 pound (500g) fresh sardines, preferably cleaned OR 5 cans (about 4 ounces/100g each), sardines in water or olive oil Fresh sardines are preferred, but canned sardines can be used.
- 2-3 cloves 2-3 cloves garlic, finely chopped Adjust the amount based on your garlic preference.
- 1 big 1 big tomato or two small If using fresh, skin and seed it.
- 1 each 1 bell pepper, finely chopped
- 2 each 2 spring onions, the white part, finely chopped
- to taste Parsley, finely chopped (optional) Can be omitted or adjusted.
- 1/2 cup 1/2 cup (100g) olive oil
- 1 each 1 lemon, the juice and zest
- to taste Salt & freshly ground black pepper Season to personal preference.
- to taste Red chili pepper flakes Increase for a spicier kick.
- to taste Oregano Can be added for flavor.
- to taste Parsley For garnish.
- to taste Lemon juice or slices (optional) For garnishing.
Instructions
Preparation
- Preheat the oven to 350°F (180°C).
- If using a fresh tomato, remove the skin (optional). Blanch the tomato in hot water for a few seconds, then quarter it and scoop out the seeds. Dice the flesh finely and place in a colander to drain excess water.
- In a small bowl, combine the garlic, spring onion, bell pepper, parsley (if using), and the diced tomato. Season with salt and pepper, and mix well.
- In another small bowl, combine the lemon juice, zest, red chili pepper flakes, and olive oil. Season with salt and pepper.
- If using canned sardines, drain and prepare them for stuffing. For fresh or frozen sardines, carefully open the fish and stuff the cavity with the prepared mixture.
Baking
- Place the stuffed sardines in a baking dish and drizzle with the lemon and olive oil mixture.
- Bake in the preheated oven for about 20-25 minutes, or until the sardines are cooked through and golden.