Ingredients:
2 -3 tablespoons olive oil
1 large onions, finely diced
2 garlic cloves, crushed
1/2 cup finely chopped walnuts
1/4 cup chopped flat leaf parsley
1/4 cup pomegranate seeds ( or substitute dried cranberries)
sea salt
fresh ground black pepper
1 kg about 16 whole fresh sardines, scaled and cleaned leaving heads intact
olive oil
1/4 cup pomegranate seeds ( or substitute dried cranberries)
1/4 cup flat leaf parsley
Directions:
Heat a frying pan over a medium heat, add oil, onion and garlic and cook for 10 minutes or until softened and lightly browned. Stir in the walnuts and cook for 2 minutes more. Add the remaining ingredients and season with salt and pepper to taste. Remove from the heat to a bowl to cool.
For the sardines.
Preheat oven to 200 C.Wash sardines inside and out and pat dry on paper towels. Fill sardines with the stuffing and place in a lightly oiled oven pan. Drizzle with a little oil. Bake for 10-15 minutes or until golden brown then remove to a platter and serve scattered with garnish ingredients. Serves 8.
Servings: 8
Time preparation: 25 min.
Time total: 50 min.