Sicilian stuffed sardines
Ingredients
- 85g fresh breadcrumb
- 50g black olive, stoned and roughly chopped
- large handful parsley, roughly chopped
- small handful mint leaves, finely chopped
- 1 lemon, zested and sliced
- 4 anchovy fillets
- 1 garlic clove, crushed
- 25g pine nut
- 25g sultana
- pinch of chilli flakes (optional)
- 1 large fennel bulb, finely sliced, fronds reserved
- 3 tbsp olive oil
- 8 sardine, butterflied with tails kept intact
- 8 bay leaf
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