Stuffed Sardines with Parmesan Gremolata & Caper Butter

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

Sardines have become newly fashionable over the past few years, and, what’s more, they’re good for us and very reasonably priced. This Parmesan, fennel and lemon stuffing goes nicely with them. Mackerel can be used instead of sardines, if you prefer.


  • 24 fresh sardines, about 15 cm (6 in) long, scaled
  • 4 (5) tablespoons</


Preheat the oven to 200°C, 400°F, gas 6. Slit the sardines open along the belly and carefully pull out the entrails. Open the fish flat and carefully pull out the backbone from the head to the tail, snipping it off at the tail end with scissors and leaving the head and tail intact. Set