Delicious Italian Crusted Sardines
Italian Crusted Sardines
Introduction
Italian Crusted Sardines are a delightful dish that combines the rich flavors of fresh sardines with a crispy, savory crust. This recipe brings together a mix of spices, breadcrumbs, and cheese to create a mouthwatering meal that is sure to impress. Whether you’re a seafood lover or trying fish for the first time, this dish is worth a try.
Why Make This Recipe
This recipe for Italian Crusted Sardines is easy to follow and requires minimal ingredients, making it a fantastic option for a quick weeknight dinner or a special occasion. Sardines are packed with nutrients and are a sustainable seafood choice. Plus, the combination of crunchy panko breadcrumbs, garlic, and cheese adds a fantastic texture and flavor that you’ll love.
How to Make Italian Crusted Sardines
Making Italian Crusted Sardines is simple and quick. You’ll start by preparing the sardines and then creating a delicious crust to coat them. Follow the steps below to enjoy this wonderful dish.
Ingredients:
- 8 butterflied sardines (20g each = 160g total)
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp smoked paprika (or normal/sweet)
- 3 tbsp extra virgin olive oil
- 1/2 cup panko breadcrumbs
- 1 garlic clove, finely minced
- 2 tsp toasted pinenuts, finely chopped
- 2 anchovy fillets, finely minced (or 3/4 tsp paste)
- 1 tsp baby capers, drained and finely chopped
- 1 tsp lemon zest
- 4 tbsp pecorino cheese, finely grated (or parmesan)
- 2 tsp fresh oregano, chopped (or 1/2 tsp dried oregano)
- 1 tbsp extra virgin olive oil
- 4 tsp red onion, finely chopped (~1/4 small onion)
- 1 tsp large red chili, finely chopped (deseeded)
- 2 tsp parsley, finely chopped
Directions:
- Mix Crust: In a bowl, combine the crust ingredients. Spread them out on a small plate.
- Mix Topping: In another bowl, mix the topping ingredients.
- Prepare Sardines: Pat the sardines dry with paper towels. Season both sides with salt and pepper, then sprinkle paprika on the skin side.
- Crust Flesh Side: Press the flesh side of each sardine into the breadcrumb mixture. It won’t cover completely, and that’s okay! Place the sardines on a plate, crumb side up, and repeat for all sardines.
- Pan Fry Sardines: Heat the oil in a large non-stick skillet over medium-high heat. Put the sardines in the pan, skin side down. Cook for 60 seconds, then carefully turn them over. Cook for another 90 seconds or until golden and crispy.
- Topping & Oil Drizzle: Remove the sardines from the pan, placing them crust side up on a plate. Sprinkle with the topping and drizzle the hot oil over them. Enjoy the sizzle!
- Serve Immediately: Serve with crostini for a delicious sardines on toast experience. Pair with a fresh side salad for a complete meal.
How to Serve Italian Crusted Sardines
These sardines are best served hot, right after cooking. Pair them with some crunchy crostini or a fresh salad to complement the flavors. They make a great appetizer or a satisfying main course.
How to Store Italian Crusted Sardines
If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat them in a pan quickly to maintain their crispy texture. You can also serve them chilled on a salad.
Tips to Make Italian Crusted Sardines
- Ensure that the sardines are patted dry before seasoning to help the crust stick better.
- Use fresh herbs like parsley or oregano for the best flavor.
- If you prefer a spicier dish, leave some seeds in the chili or add more chili to the topping.
Variation
For a different flavor, you can replace the sardines with other fish, like mackerel or anchovies. You can also try different spices in the crust, such as Italian seasoning or lemon pepper.
FAQs
1. Can I use frozen sardines?
Yes, you can use frozen sardines. Just thaw them completely before preparing the recipe.
2. What if I can’t find panko breadcrumbs?
You can substitute regular breadcrumbs, but they won’t be as crispy. You could also make your own by grinding stale bread.
3. Are sardines healthy?
Yes, sardines are very healthy! They are rich in omega-3 fatty acids, protein, and various vitamins and minerals.
4. Can I make this dish ahead of time?
While the sardines are best fresh, you can prepare the crust mixture and toppings ahead of time, then cook the sardines when you are ready to serve.
Italian Crusted Sardines
Ingredients
For the Crust
- 8 pieces butterflied sardines (20g each = 160g total)
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp smoked paprika (or normal/sweet)
- 3 tbsp extra virgin olive oil divided
- 1/2 cup panko breadcrumbs
- 1 clove garlic, finely minced
- 2 tsp toasted pinenuts, finely chopped
- 2 fillets anchovy fillets, finely minced (or 3/4 tsp paste)
- 1 tsp baby capers, drained and finely chopped
- 1 tsp lemon zest
- 4 tbsp pecorino cheese, finely grated (or parmesan)
- 2 tsp fresh oregano, chopped (or 1/2 tsp dried oregano)
For the Topping
- 1 tbsp extra virgin olive oil
- 4 tsp red onion, finely chopped (~1/4 small onion)
- 1 tsp large red chili, finely chopped (deseeded)
- 2 tsp parsley, finely chopped
Instructions
Preparation
- In a bowl, combine the crust ingredients. Spread them out on a small plate.
- In another bowl, mix the topping ingredients.
- Pat the sardines dry with paper towels. Season both sides with salt and pepper, then sprinkle paprika on the skin side.
Cooking
- Press the flesh side of each sardine into the breadcrumb mixture. It won't cover completely, and that's okay! Place the sardines on a plate, crumb side up, and repeat for all sardines.
- Heat the oil in a large non-stick skillet over medium-high heat. Put the sardines in the pan, skin side down. Cook for 60 seconds, then carefully turn them over. Cook for another 90 seconds or until golden and crispy.
- Remove the sardines from the pan, placing them crust side up on a plate. Sprinkle with the topping and drizzle the hot oil over them. Enjoy the sizzle!
Serving
- Serve immediately with crostini for a delicious sardines on toast experience. Pair with a fresh side salad for a complete meal.
