Stuffed Sardines

 

Serves 6

• 36 fresh sardines
• 25 gr parsley, finel chopped
• 3 cloves garlic, coarsely chopped and crushed
• 3 eggs
• 175 gr finely grated mozzarella
• ½ teaspoon salt
• 17 gr fresh breadcrumbs
• 18 bay leaves
• 40 gr butter

1. Cut each sardine open along the stomach, but do not cut right through the back ; remove head and tail.
2. Rinse the fish both inside and out and pat dry.
3. Mix together the eggs, grated cheese, salt, parsley, garlic and 5 tablespoons breadcrumbs.
4. Stuff the sardines with the egg mixture, pressing it firmly ; grease a long baking tin with butter and place the sardines side by side in the tin.
5. After every two sardines insert a bay leaf ; sprinkle the remaining breadcrumbs over the top and dot with the butter.
6. Bake in oven at 425F (220C) for 15-20 minutes.
7. Serve hot or cold with toast.

BON APPÉTIT