Make the most of seasonal spring sardines, for a quick, healthy and in-expensive lunch or supper. The zest of the orange matches well with the fresh Rosemary taste, serve with a green salad and a light lemon mayonaise.
Baked Sardines with Rosemary and Orange
Cooking time 15-20 minutes
Preparation time approx 10mins
4-6 Whole sardines ( cleaned and gutted)
4 Thin slices of fresh or stale white bread
1 Clove of Garlic
1 Whole Orange
2 teaspoons fresh Rosemary plus 2 spriggs for garnish
Pinch of salt
1 tablespoon Olive Oil
Pre-heat oven to 200C - 400F
Place the bread slices in a food processor and blitz to produce fine crumbs, then place in a bowl.
Take the orange and cut in half. Zest the skin of half the orange and slice the remaining half of the orange.
Place the orange zest, salt, garlic clove and chopped rosemary into the food processor and blitz for 30 seconds.
Add the breadcrumbs into the food processor and blizt for another 10 seconds until all the ingredients are a crumb consistancy.
Place the sardines into an oven-proof dish and place the orange slices and a little of the breadcrumb mixture into the cavities of the sardines, then take the rest of the breadcrumb mixture and place over the sardines leaving the heads exposed.
Drizzle the sardines with olive oil and place into a pre-heated oven and bake for 15-20 minutes until the flesh of the sardines are cooked through.
Garnish with the Rosemary spriggs.