Butterflied Sardines with a Parmesan Crust
I was inspired to try cooking them at home when I found a simple recipe in one of Rick Stein’s books, which works brilliantly. Stein does the Italian classic combo of Parmesan and parsley, but any hard cheese you have and fresh green herbs like coriander or even finely sliced chives or spring onion greens would taste good. The heads of the sardines are removed and most of the backbone taken out, leaving a little tail so that they fried fish has an attractive shape.
Servings |
Prep Time |
4 |
30min |
Servings |
Prep Time |
4 |
30min |
|
|