Stuffed sardines on skewers
2 servings
20 minutes
Stuffed sardines on skewers are a true embodiment of Mediterranean gastronomy, where the freshness of seafood combines with the aroma of bay leaves, the citrus note of lemon, and the rich taste of nuts and raisins. This recipe has roots in the traditions of Mediterranean fishermen who sought to preserve delicate fish and highlight its flavor with simple yet exquisite ingredients. Grilled or baked, sardines develop a crispy crust on the outside while remaining juicy inside. The light acidity of lemon and herbal aroma of bay balance the sweetness of raisins and richness of pine nuts, creating a harmonious flavor combination. This dish is perfect for a cozy family dinner or a festive feast, especially accompanied by a chickpea and tomato garnish that complements the fish's texture with a rich earthy taste.
1
Clean the sardines, carefully remove the bones, wash, and salt.
- Sardines: 4 pieces
2
In a pan, sauté breadcrumbs, raisins, and nuts in a little olive oil until golden.
- Breadcrumbs: 100 g
- Raisin: 1 tablespoon
- Pine nuts: 1 tablespoon
- Olive oil: 2 tablespoons
3
Coat each fish with the prepared mixture. Fill the inside of the sardine with the same mixture and roll it up. Skewer the rolls alternating with bay leaves and lemon slices. Place on a baking sheet or grill surface, drizzle with olive oil and lemon juice. Bake in a preheated oven at 180 degrees for 15-20 minutes.
- Breadcrumbs: 100 g
- Raisin: 1 tablespoon
- Pine nuts: 1 tablespoon
- Lemon: 1 piece
- Fresh bay leaf: 10 pieces
- Olive oil: 2 tablespoons
- Lemon: 1 piece
4
Chickpeas with tomatoes make a good side dish.
- Sardines: 4 pieces