Italian · Dinner
Sicilian Stuffed Sardine Rolls
Sarde a Beccafico Siciliane
Sicilian sardine roulades stuffed with toasted breadcrumbs, pine nuts, raisins, parsley, and orange zest, rolled tail-up like garden warblers and baked under bay leaves with a lemon-orange syrup glaze.
$$
25 minsPrep
20 minsCook
45 minsTotal
HardLevel
Nutrition per serving
485Calories
38gProtein
22gFat
28gCarbs
12gSugar
2gFiber
680mgSodium
85mgChol
Goes well with
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international
Instructions
1
Prep
Toast 120g breadcrumbs in a dry pan over medium heat 3 minutes, stirring until golden. Mix breadcrumbs with 40g toasted pine nuts, 40g drained raisins, 4 tbsp parsley, 4 chopped anchovies, 2 minced garlic cloves, orange and lemon zest, 4 tbsp olive oil, salt, and pepper until moist and crumbly.
2
Toast
Preheat oven to 200°C. Pat 440g butterflied sardines dry, lay skin-side down, sprinkle with salt. Place 1 to 2 tsp stuffing on the head end of each fillet.
3
Stuff
Roll each fillet from head toward tail, leaving the tail tip pointing upward. Lightly oil a baking dish and arrange rolls tail-up in a single tight layer, tucking bay leaves between every second roll.
4
Glaze
Whisk 120ml orange juice, 2 tbsp lemon juice, 2 tsp olive oil, and a pinch of salt. Pour evenly around the rolls, not over the tops.
5
Bake
Bake at 200°C for 15 minutes until sardines are opaque, breadcrumb tops are golden, and glaze reduces to syrup pooling around rolls. Rest in the dish 3 minutes.
6
Plate
Arrange rolls tail-up on warm plates, spoon citrus glaze over and around, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) fresh sardines, filleted and butterflied
- 0.5 tsp fine sea salt
- 120g (4.2 oz) coarse breadcrumbs
- 40g (1.4 oz) pine nuts
- 40g (1.4 oz) golden raisins
- 4 tbsp flat-leaf parsley
- 4 anchovy fillets in oil
- 2 garlic cloves
- 1 orange zest
- 1 lemon zest
- 6 tbsp extra virgin olive oil
- 0.5 tsp black pepper
- 120ml (1/2 cup) fresh orange juice
- 2 tbsp fresh lemon juice
- 12 fresh bay leaves