BBC Food - Recipes - Parmesan-stuffed sardines with tomato salad
These flavour-packed sardines are ideal as a light meal on a summer’s day, and economical too.
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Nonstick skillet
- Pot
- Filleting knife
- Tweezers
- Toothpick
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Stove
- Oven
- Plate
- Slotted spoon
Ingredients
- 2 medium slices soft white bread , crusts cut off
- large splash milk
- large handful fresh basil
- large handful fresh flat-leaf parsley
- 1 tbsp extra-virgin olive oil
- 30g/1oz breadcrumbs
- 20g/¾oz parmesan , freshly grated
- 1 garlic clove, peeled, chopped
- salt
- freshly ground black pepper
- 4 tbsp extra virgin olive oil
- 6 tbsp white wine vinegar
- 8 small, vine-ripened tomatoes
- 12 small or 8 large sardines , scaled, gutted, backbone removed, butterflied, heads attached (ask your fishmonger to do this for you)
- 2 tbsp olive oil
- 3 large handfuls rocket
- 15-20 black olives , stones removed, halved
- small bunch fresh chives , cut into short lengths, to serve
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