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Stuffed Sardines

This Middle Eastern-inspired dish doesn't take much preparation and is a meal in itself. Just serve with a crisp green salad tossed in a fresh lemon vinaigrette to make it complete.


10g/ oz fresh parsley
3-4 garlic cloves, crushed
8-12 fresh or frozen sardines, prepared
30ml/2 tbsp lemon juice
50g/2oz plain flour
2.5ml/ tsp ground cumin
Olive oil, for brushing
Salt and freshly ground black pepper
Naan bread and green salad, to serve


Serves: 4


1. Finely chop the parsley and mix in a small bowl with the garlic. Pat the parsley and garlic mixture all over the outsides and insides of the prepared sardines. Sprinkle the sardines with lemon juice, then place them in a dish, cover and set aside in a cool place for up to 2 hours, to absorb the flavours.

2. Place the flour on a large plate and season with the cumin, salt and pepper. Roll the sardines in the flour.

3. Brush the sardines with olive oil and cook on a medium-hot barbecue for about 3 minutes each side. Serve with naan bread and a green salad.

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