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    • Stuffed Sardines with Feta

    Mark Sharron
    Easy
    10 minutes
    4
    Sardines are best eaten in the spring and summer because they're in season. You can stuff them with herby breadcrumbs and creamy feta cheese for a delicious dish.
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    Ingredients

    • 12 sardines, scaled, gutted and heads removed
    • 2 tablespoons chopped fresh parsley
    • 2 garlic cloves, crushed
    • 40g slightly stale, white breadcrumbs
    • 1 egg, lightly beaten
    • 40g feta cheese
    • salt and pepper
    • lemon wedges, for garnishing

    Method

    • Step-by-step method for "How to Make Stuffed Sardines with Feta"
    • Rinse sardines under cold water and pat dry with paper towels
    • Line a baking sheet with parchment paper and lightly oil if desired
    • In a small bowl, combine chopped fresh parsley, crushed garlic, slightly stale breadcrumbs, crumbled feta cheese, salt, and pepper
    • In a separate bowl, beat the egg lightly with a fork
    • Add the beaten egg to the breadcrumb mixture and mix until just combined
    • Lay each sardine flat and open it like a book, skin side down
    • Place a spoonful of the breadcrumb-feta filling onto the centre of each sardine
    • Fold the sardine closed around the filling; gently press to secure
    • Arrange the stuffed sardines seam-side down on the prepared baking sheet
    • Drizzle lightly with olive oil if desired, and season with additional pepper
    • Preheat oven to 200°C (400°F)
    • Bake the stuffed sardines for 12–15 minutes or until the flesh is opaque and filling is golden
    • Remove the sardines from oven and let rest 2 minutes before serving
    • Transfer to a serving platter and garnish with lemon wedges
    • Serve immediately with a side salad or crusty bread if desired