Sardines, stuffed and prepared in the oven. A plate full of flavors from the south that will make you instantly happy.

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Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

Course Fish

Cuisine Own recipe

Servings 4 persons

Calories 469 kcal

  • 12 sardines cleaned (head, guts and bone removed)
  • 40 gr raw almonds
  • 30 gr breadcrumbs
  • 4 tbl spoon passata
  • 1 tea spoon thyme
  • 1 tbl spoon olive oil
  • salt and pepper
  • 1 bunch cherry tomatoes
  • 6 bay leaf

To prepare the sauce:

  • 2 tomatoes middle size
  • ½ onion
  • 1 tea spoon thyme
  • 1 tbl spoon capers
  • 2 clove garlic
  • 1 tbl spoon olive oil
  • salt and pepper

Fill and roll up sardines:

  • The sardines have been cleaned. Head, guts and bone have been removed, only the tail remains.

  • Place the raw almonds, breadcrumbs, passata, thyme and olive oil in a mixer / cutter and mix until homogeneous. This should not be liquid but firm in structure. Add additional almonds or breadcrumbs if necessary. Taste and season with salt and pepper.

  • Place the sardines skin side down. Spoon a spoonful of the puree onto the sardines and now roll up from the top to the tail. Set them aside on a plate. If they do not stay rolled up (eg with small sardines), you can stick a wooden skewer through them.

  • Preheat the oven to 180º.

To prepare the sauce:

  • Cut the tomatoes into small cubes. Shred the cloves of garlic. Cut the onion into small pieces.

  • Put a tablespoon of olive oil in a pan and sauté the onion together with the garlic. Add the tomato and thyme. Stir well and season with salt and pepper. Remove the pan from the heat and stir in the capers.

  • Put this sauce in the bottom of an oven dish. Add the rolled sardines. Push the bay leaves between the sardines into the sauce. Place the tomatoes on the vine between the sardines. Drizzle with a little olive oil. Sprinkle the sardines with some extra breadcrumbs and ground almonds.

  • Place the dish in the preheated oven for 15 minutes.

From June the beach restaurants here in Spain will serve the most delicious sardines again. “Sardinas al Espeto”. With six of them they are skewered whole on a wooden stick and grilled over a wood fire on the beach. Serve with some extra coarse salt and enjoy. It is common  to eat sardines with your hands, so finger food. It is not given to everyone and it takes some practice but you pluck sardines from their bones with your teeth so that only the head, tail, bone and guts are left behind… With my feet in the sand and a nice cool drink these are my little moments of happiness.
Sardientjes gevuld met amandelen tomaat en tijm 4 IG

Calories: 469kcalCarbohydrates: 18gProtein: 34gFat: 31gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 64mgSodium: 134mgPotassium: 974mgFiber: 4gSugar: 7gVitamin A: 1471IUVitamin C: 40mgCalcium: 545mgIron: 4mg

Keyword mediterranean flavors, almonds, sardines, oven prepared sardines, recipe sardines