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Sardines stuffed with Fennel and Parmesan

Sardines stuffed with Fennel and Parmesan

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Ingredients

Quantity:
10 large Sardines, cleaned, from one of the Blue Island Fish Markets
1/2 fennel root
Olive oil
Parmesan cheese, grated
30 g breadcrumbs
Oregano
Dried rosemary
Dried marjoram
Nutmeg
2 shots Ouzo
Juice of 2 lemons
Salt
Pepper
Parsley, finely chopped, for garnish

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Sardines stuffed with Fennel and Parmesan

Features:
  • Main Course
  • Snack / Appetisers
Cooking Methods:
  • Portions: 3
  • Μέτρια

Ingredients

Instructions

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Purchase the cleaned Sardines from one of the Blue Island Fish Markets.

Wash and drain the sardines and dry them on kitchen paper. Season with salt and pepper.

Cut the fennel root into thin slices.

Put olive oil in a non-stick frying pan over a medium heat and sauté the fennel root, douse with Ouzo, stir and cook until all the liquid is absorbed. Then remove from the heat and allow to cool. Put the breadcrumbs, Parmesan, marjoram, nutmeg, oregano, rosemary, lemon juice, roasted fennel root in a blender and beat until it becomes a smooth mixture. Stuff the sardines and bake in a preheated oven for 8 – 10 minutes at 200°C.

Sprinkle with chopped parsley and serve immediately.

Bon appétit!

 

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Oven Baked Sardines with mix Spices Crust
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Sardines with Lemon Potatoes
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Oven Baked Sardines with mix Spices Crust
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Sardines with Lemon Potatoes

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