Ingredients
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2 - 3
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1
-
2
-
1/2
-
1/4
-
1/4
-
-
-
-
1
-
-
1/4
-
1/4
-
-
Directions
Stuffed Baked Sardines, Grilled, baked and fried, sardines are eaten in all Mediterranean coastal ports I have chosen to stuff these sardines to make a more robust dish If you find that pomegranates are out of season, dried cranberries make an acceptable and appropriately tart substitute for the crimson pomegranate seeds , This is a great wheat-free recipe that is both light and satisfying , Grilled, baked and fried, sardines are eaten in all Mediterranean coastal ports I have chosen to stuff these sardines to make a more robust dish If you find that pomegranates are out of season, dried cranberries make an acceptable and appropriately tart substitute for the crimson pomegranate seeds
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Steps
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1
Done
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Heat a Frying Pan Over a Medium Heat, Add Oil, Onion and Garlic and Cook For 10 Minutes or Until Softened and Lightly Browned. Stir in the Walnuts and Cook For 2 Minutes More. Add the Remaining Ingredients and Season With Salt and Pepper to Taste. Remove from the Heat to a Bowl to Cool. |
|
2
Done
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For the Sardines. |
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3
Done
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Preheat Oven to 200c.wash Sardines Inside and Out and Pat Dry on Paper Towels. Fill Sardines With the Stuffing and Place in a Lightly Oiled Oven Pan. Drizzle With a Little Oil. Bake For 10-15 Minutes or Until Golden Brown Then Remove to a Platter and Serve Scattered With Garnish Ingredients. Serves 8. |
