Authortapasonline
RatingDifficultyBeginner

An interesting variation with sardines, using both fresh and canned. As an alternative to the nuts, a simple sauce or dressing may be used.

Yields2 Servings
Prep Time10 minsCook Time6 minsTotal Time16 mins
 4 medium to large Fresh Sardines
 6 Canned Sardine Fillets
 Half a Green Bell Peppercut into 4 strips
 1 heaped teaspoon of Flaked Almonds
 1 heaped teaspoon of Pine Nuts
 large pinch of Sea Salt
 Flat Leaf Parsley, roughly tornto garnish
 Olive Oilfor frying
1

First, prepare the fresh sardines. Carefully scale them, cut off the head and trim off the fins. Slice down the belly, remove the guts and rinse. Place backbone up on a board and press down gently. Turn over and pull out the spine, being careful not to tear the flesh, and snap off at the tail.

2

Fry the strips of green pepper until tender.

3

Open out two of the sardines, skin side down. Place two strips of pepper on each fish and top with three canned sardine fillets. Sprinkle with salt. Place the other fish on top to form a sandwich and press gently to close.

4

Toast the almonds and pine nuts in a dry pan, ensuring they do not burn.

5

Heat a little oil in a frying pan and cook the sardines on one side for a couple of minutes, then carefully turn over and cook the other side until the skin is slightly crispy.

6

Plate up the sardines and garnish with the almonds, pine nuts and parsley.

Category, Cooking Method

Ingredients

 4 medium to large Fresh Sardines
 6 Canned Sardine Fillets
 Half a Green Bell Peppercut into 4 strips
 1 heaped teaspoon of Flaked Almonds
 1 heaped teaspoon of Pine Nuts
 large pinch of Sea Salt
 Flat Leaf Parsley, roughly tornto garnish
 Olive Oilfor frying

Directions

1

First, prepare the fresh sardines. Carefully scale them, cut off the head and trim off the fins. Slice down the belly, remove the guts and rinse. Place backbone up on a board and press down gently. Turn over and pull out the spine, being careful not to tear the flesh, and snap off at the tail.

2

Fry the strips of green pepper until tender.

3

Open out two of the sardines, skin side down. Place two strips of pepper on each fish and top with three canned sardine fillets. Sprinkle with salt. Place the other fish on top to form a sandwich and press gently to close.

4

Toast the almonds and pine nuts in a dry pan, ensuring they do not burn.

5

Heat a little oil in a frying pan and cook the sardines on one side for a couple of minutes, then carefully turn over and cook the other side until the skin is slightly crispy.

6

Plate up the sardines and garnish with the almonds, pine nuts and parsley.

Matrimonio de Sardinas