Sardine Impanate

These always remind me of going to exhibitions in Venice, where trays piled high with these delicious fish are passed around the room and are washed down with plenty of ice cold Prosecco. The fish must be incredibly fresh and properly gutted and boned before using. In particular, any pieces of the fish gut, however small, will leave a bitter taste through the whole dish. Be sure to rinse and dry all the fish with care.