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    • Stuffed Sardines with Feta

    Mark Sharron
    Easy
    10 minutes
    4
    Amount Per Serving: Calories 125; Fat 7g; Carbs 0g; Cholesterol 45g; Protein 20g; Sodium 2.08g
    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

    • Preheat the oven to 200C/400F/Gas Mark 6.

    • Get a bowl and put in the parsley, garlic, breadcrumbs and egg. Season with salt and pepper, add the feta cheese and mix up.

    • Open the sardine up from above, running the blade of the knife right along the spine, then slip a small knife under the bone in the belly to separate it. Take a couple of slices off the front of the fish so that they can be opened out more nicely.

    • Spoon the stuffing into the centre of the fish, then close the sardine back up and press it down. Tip out any excess filling into a bowl.

    • Season with salt and pepper.

    • Place on an oven rack and bake in a moderately hot oven for about 10 minutes.

    • Serving Suggestions: Serve with a bowl of lemon wedges.

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