Broiled Herb-Stuffed Sardines for the week
- Yield 3 servings
- Prep 20 minutes
- Cook 5 minutes
- Total 25 minutes
Broiled Herb-Stuffed Sardines for the week sits in the Snacks section of Regbie. The card serves 3 servings. Plan on 25 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 3 servings
- 6 large fresh sardines, 2 pounds total
- 3 tablespoon butter or ghee
- 1/2 cup Italian parsley, chopped medium
- 4 green onion stalks, chopped medium
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 tablespoon melted bacon grease
- 1 large lemon
Method
Warm the broiler on high and position the top rack 4 inches from the heating element.
Take out your kitchen knife and gut the fish. Slice a shallow line along the belly of the fish and pull out the innards. Rinse the fish and pat dry.
Throw in the butter or ghee, parsley, green onions, salt and pepper into the food processor. Pulse until a uniform paste is formed.
Spoon 1 tablespoon of filling into each sardine cavity.
Coat the skin of the fish with the melted bacon grease and sprinkle salt and pepper on top.
Put the prepared sardines on a wire rack on top of a foil-lined baking sheet and stick them into the oven.
Broil for 5 minutes, flipping the fish at the halfway mark.
Spritz with fresh lemon juice.
Kitchen notes
- Like all perishable seafood, the cook kept the sardines on top of a bowl of ice in the refrigerator until the cook was ready to cook them.
