Fish & seafood / RICETTI
Maltese stuffed sardines
Sardines filled with garlic, parsley and breadcrumbs.
◷ 45 min / 4 servings
Method
- Heat oven to 190°C, or 170°C fan. Mix crumbs with chopped garlic and parsley.
- Add 1 tbsp oil and lemon juice to moisten the filling.
- Divide filling over sardines and fold closed. Lay over tomatoes in an oiled dish.
- Drizzle remaining oil and season. Bake for 18–22 minutes until fish is cooked and filling is golden.
✳ From the kitchen
Ask the fishmonger to remove the central bones.
Tradition reference
Maltese food · local recipe archive ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.