15g (½oz) fresh breadcrumbs, lightly toasted
40g (1½oz) currants
40g (1½oz) toasted pine nuts
Zest and juice of 1 orange
20g (¾oz) pack parsley, roughly chopped
8 sardines, heads removed, and gutted
1tbsp olive oil
Preheat the oven to gas 6, 200°C, fan180°C.
Mix together the breadcrumbs, currants, pine nuts, orange zest and juice, and parsley.
Place the fish into an ovenproof dish and spoon the filling loosely into the cavities of the fish. Drizzle over the oil, season and bake for 10-12 minutes until the fish is cooked through.
Serve with a tomato and onion salad and lemon wedges for squeezing.
Recipe courtesy of Tesco