Sardines with rosemary and lemon, a fish dish, or rather a blue fish dish, which is inexpensive and delicious!
This variety of fish is rich in protein and polyunsaturated fats that help control “bad” cholesterol and are therefore very important for our diet.
How to clean sardines?
Well, if we bought whole sardines, we can clean them like this:
– detach the head by twisting it towards the tail, thus also removing the entrails;
– open the fish like a book;
– press along the belly line and detach the central bone.
This blue fish is highly perishable, and after cleaning it this way, it’s recommended to cook it on the same day, keeping them in the refrigerator until use.
I also suggest these recipes with sardines:
AROMATIC MELTY SARDINES
SARDINES IN SAOR
The aroma of rosemary combined with that of lemon enhances this blue fish making it decidedly appetizing!
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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SARDINES WITH ROSEMARY AND LEMON
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Sardines with rosemary and lemon
- 1.32 lbs sardines (already cleaned and butterflied)
- 3 lemons (untreated)
- 1.41 oz pine nuts
- 2 sprigs rosemary
- 3 slices white bread
- 2 cloves garlic
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools for Sardines with rosemary and lemon
- Pans
- Bowls
- Blenders
FOR THE PREPARATION OF THE RECIPE Sardines with rosemary and lemon
To prepare the sardines stuffed with rosemary and lemon, the first thing to do is make the filling.
In a small pan, toast the pine nuts without adding any fat.
Then put in the blender the white bread without the crust, the zest of some untreated or organic lemon, a few needles of rosemary.
Activate the blades to prepare this aromatic bread and then season with salt and pepper.
In a small pan, add a little oil and once it’s hot, toast the aromatic bread for a couple of minutes.
Slice the lemons into slices about half a centimeter thick and start stuffing the cleaned and butterflied sardines.
Wash the blue fish and gently pat dry with kitchen paper.
Stuff each sardine with a little of the prepared aromatic bread and close everything with another sardine to cover the filling like a sandwich.
Line a baking tray with parchment paper, then place the lemon slices, and on top of them, a sardine cutlet stuffed with aromatic bread with rosemary and white bread.
Continue until all prepared ingredients are used up.
On top of each lemon and stuffed sardine packet, place a sprig of rosemary (I grow it on my balcony so I use it generously…) put the garlic in the tray and off to cooking.
Leave the baking tray of sardines with rosemary and lemon in the oven for about 5/6 minutes at a temperature of 428°F.
Once cooked, remove the garlic and serve at the table this economical, tasty, and highly fragrant blue fish main course!
Enjoy your meal!
Annalisa
SOURCE Cucina No Problem
