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Baked Butterflied Australian Sardines with Parmesan Sage Crust

Serves:: 4

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The rich flavour of sardines marries well with other strong flavours such as Parmesan, garlic and sage, producing a full-flavoured dish that just needs a lemony salad and some crusty bread to produce a delicious, quick meal.

Ingredients

3 tablespoons extra virgin olive oil
12 Australian sardines, butterflied
Salt flakes and freshly ground black pepper, to taste
3 cups fresh breadcrumbs (see notes)
3 cloves garlic, finely chopped
4 tablespoons sage, finely chopped
3 tablespoons flat-leaf parsley, finely chopped
¾ cup freshly grated Parmesan cheese
1 lemon, zest finely grated
75g unsalted butter, melted
100g wild or baby rocket, washed and dried
1 lemon, quartered

Method

Preheat oven to 180ºC.

Line a baking dish with baking paper and lightly brush with olive oil. Place fish in the dish in a single layer, skin-side down. Sprinkle with salt and pepper.

Combine breadcrumbs, garlic, sage, parsley, Parmesan, lemon zest, salt and pepper. Stir melted butter through well to combine. Spread mixture over the top of the fish and bake for 8-12 minutes, until the crust is golden and the fish flakes easily when tested with a fork.

Toss rocket with remaining olive oil, divide between plates, place 3 fillets on top of each and serve with a lemon wedge.

Notes

To make fresh breadcrumbs, pulse day-old bread in a food processor until finely crumbed. It’s a great way to use up stale bread and you can keep them in the freezer to use whenever breadcrumbs are required.

Recipe supplied by FISHline, Sydney Fish Market’s free consumer advisory service. Visit the FISHline pages at www.sydneyfishmarket.com.au for more great seafood recipes, advice on seafood purchasing, storage and cooking, species information and answers to frequently asked seafood questions.