BAKED STUFFED SARDINES RECIPE
The bluefish does not refer to a specific group of fish species but is commercially indicated to group some fish varieties that have certain characteristics such as being scaleless, rich in Omega 3 and unsaturated fats, and being subject to the dreaded Anisakis, the parasite of bluefish (if you want to eat bluefish raw, you MUST ABSOLUTELY leave the chosen fish in the freezer at – 0 °F for at least 96 hours).
The baked stuffed sardines are a very tasty and delicious dish that is easy to make and not particularly expensive… rather, very economical!
The bluefish is characterized by a specific dark blue or greenish color on the back, while the ventral part is silver and shiny.
What are the main varieties of bluefish? Depending on the size, the following varieties can be distinguished:
– small, including anchovy, sardine;
– medium, such as mackerel and horse mackerel;
– large, including bonito, little tuna, swordfish, and bluefin tuna
Shall we prepare this fish main course together?
I’ve opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
BAKED STUFFED SARDINESThe kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for BAKED STUFFED SARDINES
- 1.32 lbs small sardines (headless and butterflied)
- 3 lemons (untreated)
- 1.4 oz pine nuts
- 3 tbsps sultana raisins
- to taste wild fennel
- 4 slices white bread
- 2 cloves garlic
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools for BAKED STUFFED SARDINES
#ADV
- Baking Sheet
- Bowl
- Pan
Preparation of BAKED STUFFED SARDINES
First, soak the sultana raisins in a bowl of lukewarm water.
Briefly toast the pine nuts in a non-stick pan.In a food processor, place the white bread without crust, a piece of lemon zest, 2/3 of the pine nuts, salt, pepper, and a little extra virgin olive oil.
Wash the sardines thoroughly and stuff them with the mixture made in the food processor, to which you’ve added 2/3 of the soaked and dried raisins.
After stuffing, close them like a sandwich. Line a baking sheet with parchment paper.
Place the lemon slices and on each of them, the stuffed sardines.
Add the crushed garlic cloves, the remaining toasted pine nuts, the wild fennel, and the raisins to the baking sheet.
Season with a little extra virgin olive oil and a pinch of salt. Now bake in a preheated oven at 428°F for about 5 minutes, or according to your oven’s characteristics.
Fragrant, tasty, and very appetizing, enjoy the recipe for baked stuffed sardines!
Annalisa
Advice and Notes
There are many nutritional properties of bluefish, such as high digestibility and high amounts of good fats like the famous Omega 3.
The fat of the bluefish is very important for the proper functioning of the heart and the circulatory system, unlike meat fat, which clogs arteries and causes those unsightly rolls of fat on the hips and belly. On the blog, you’ll find many bluefish and non-bluefish recipes….
