15/05/2026
Baked sardines, pine nuts, parsley & lemon.
Once baked, it turns golden and bubbling, super lemony, layered with breadcrumbs, parsley, toasted pine nuts and plenty of olive oil.
This is a very rustic Mediterranean dish.
1 Kilo fresh sardines (de-scaled, gutted and butterflied)
8 Salted anchovies in oil
150g pinenuts
1 large bunch flat parsley
Sea salt and black pepper
50-100ml olive oil
Juice of 2 lemons
1 level teaspoon crushed fennel seeds
1/4 teaspoon chilli flakes
100g dried breadcrumbs
In a flat baking dish, arrange the sardines in a layer then season well with black pepper and a little salt. Sprinkle with parsley, fennel seeds and pine nuts and drizzle over some of the lemon juice and olive oil mixture. Repeat this layer once or twice more if you can then finish with a good layer of breadcrumbs and drizzle them with any remaining oil.
