Stuffed Sardines with Parmesan Gremolata & Caper Butter

Name: Stuffed Sardines with Parmesan Gremolata & Caper Butter
Yield: Serves 4
Ingredients: 24 fresh sardines, about 15 cm (6 in) long, scaled; Salt & freshly ground black pepper; 125 g (4½ oz, 5 tablespoons) unsalted butter; 2 shallots, finely chopped; Freshly grated nutmeg; 3 (4) tablespoons superfine capers, rinsed & drained; 1 tablespoon chopped fresh oregano; Zest of 1 lemon; 1 tablespoon chopped fresh thyme; 1 fennel bulb, with its green feathery leaves, finely chopped; 2 garlic cloves, crushed; 4 (5) tablespoons olive oil; 1 tablespoon Pernod or other aniseed liqueur; 50 g (2 oz, ½ cup) Parmesan, freshly grated; 25 g (1 oz, ½ cup) fresh white breadcrumbs; 1 tablespoon chopped fresh parsley; Juice of 1 lemon

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Main course
Pescatarian

Method

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