Italian Crusted Sardines
Butterflied sardines get a crisp panko, pecorino and herb crust, then a fresh topping of red onion, chilli and parsley. Serve on crostini.
By Cookin' KitchenUpdated
- Total: 15 minutes
- Servings: 2 servings
Recipe
Italian Crusted Sardines
Butterflied sardines get a crisp panko, pecorino and herb crust, then a fresh topping of red onion, chilli and parsley. Serve on crostini.
Cookin' · https://cookin.club/recipes/italian-crusted-sardines
- Prep
- 10 minutes
- Cook
- 5 minutes
- Total
- 15 minutes
- Servings
- 2
Ingredients
For 2 servings
Sardines
Italian crust
Topping
Equipment
- Bowl
- Small plate
- Small bowl
- Paper towel
- Large nonstick skillet
Instructions
Step 1: Mix the Italian crust ingredients in a bowl. Spread the mixture on a small plate.
Step 2: Mix the topping ingredients together in another small bowl.
Step 3: Pat the sardines dry with paper towel. Sprinkle both sides of each sardine with salt and pepper. Sprinkle paprika on the skin side only.
Step 4: Press the flesh side of each sardine firmly into the breadcrumbs. The coating will not cover the fish completely. Place the sardines on a plate, breadcrumb side up, and repeat with the remaining sardines.
Step 5: Heat the oil in a large nonstick skillet over medium-high heat. Place the sardines in the skillet skin side down and cook for 60 seconds. Carefully turn them and cook the crust side for 90 seconds, or until golden and crispy.
Tip: Place the sardines in the skillet in a set order so you can turn them in the same order.
Step 6: Transfer the sardines to a plate, crust side up. Sprinkle with the topping, then pour the remaining hot oil over the sardines.
Step 7: Serve immediately, ideally with crostini or toast. Pair with a side salad if desired.
Notes
For substitutions, use regular breadcrumbs instead of panko, Parmesan instead of pecorino, or anchovy paste instead of anchovy fillets. Pine nuts can be replaced with almonds, macadamias or pecans; finely chopped gherkins or green olives can stand in for capers.
Small, thin fillets are best suited to this crust. If using thicker fillets, adjust the cooking time to suit their thickness.
Nutrition per serving
- Calories
- 497 kcal
- Fat
- 42 g
- Saturated fat
- 6 g
- Carbohydrates
- 12 g
- Sugar
- 1 g
- Fiber
- 1 g
- Protein
- 20 g
- Sodium
- 554 mg
- Cholesterol
- 43 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Crisp, panko-coated sardines are seasoned with pecorino, lemon, garlic, herbs and capers, then finished with a lively topping of red onion, red chilli and parsley.
Serve them straight from the pan with crostini or toast. A fresh salad makes a good side.
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