Italian Crusted Sardines
A delightful dish combining fresh sardines with a crispy, savory crust made from spices, breadcrumbs, and cheese. Perfect for seafood lovers or first-time fish eaters.
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.
Notes
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. If using frozen sardines, make sure to thaw them completely before preparation.