Description
This Italian Crusted Sardines recipe features tender butterflied sardines topped with a flavorful, crunchy Italian-inspired crust made from panko breadcrumbs, pecorino cheese, herbs, and aromatic ingredients. Pan-fried to perfection in olive oil, it delivers a tasty dish ideal for a quick and satisfying seafood meal.
Ingredients
Scale
Sardines
- 8 butterflied sardines (20g each = 160g total)
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp smoked paprika (or substitute normal/sweet paprika)
- 3 tbsp extra virgin olive oil
Italian Crust
- 1/2 cup panko breadcrumbs
- 1 garlic clove, finely minced
- 2 tsp toasted pinenuts, finely chopped
- 2 anchovy fillets, finely minced (or 3/4 tsp anchovy paste)
- 1 tsp baby capers, drained and finely chopped
- 1 tsp lemon zest
- 4 tbsp pecorino cheese, finely grated (or parmesan)
- 2 tsp fresh oregano, chopped (or 1/2 tsp dried)
Topping
- 1 tbsp extra virgin olive oil
- 4 tsp red onion, finely chopped (~1/4 small onion)
- 1 tsp large red chili, finely chopped, deseeded
- 2 tsp fresh parsley, finely chopped
Instructions
- Mix Crust: In a small bowl, combine the panko breadcrumbs, minced garlic, chopped toasted pine nuts, finely minced anchovies, chopped baby capers, lemon zest, grated pecorino cheese, and chopped fresh oregano. Mix well then spread the mixture evenly on a small plate to make it easy to coat the sardines.
- Mix Topping: In another small bowl, combine the extra virgin olive oil with finely chopped red onion, deseeded red chili, and chopped fresh parsley. Set aside for later garnishing.
- Prepare Sardines: Pat the butterflied sardines dry with paper towels. Season them evenly with salt, pepper, and smoked paprika. Drizzle with 3 tablespoons of olive oil and gently toss to coat each sardine thoroughly on both sides.
- Apply Crust and Cook: Press each sardine firmly onto the breadcrumb crust mixture on the plate to coat one side evenly. Heat a non-stick skillet over medium-high heat and add a small amount of olive oil if needed. Place sardines crust-side down in the pan and cook for about 3 minutes until the crust is golden and crisp. Flip carefully and cook the other side for about 2 minutes until sardines are cooked through.
- Serve with Topping: Transfer the sardines to a serving plate crust-side up. Spoon the prepared onion, chili, and parsley topping over the sardines before serving. Enjoy the dish warm with crusty bread or a fresh salad.
Notes
- Note 1: Butterflying sardines involves removing the head and backbone; ask your fishmonger or do it yourself to prepare before cooking.
- Note 2: Panko breadcrumbs provide a light, crispy texture that perfectly complements the sardines.
- Note 3: Toast pine nuts lightly in a dry skillet until golden for enhanced flavor before chopping.
- Note 4: Anchovy paste can be used as a convenient substitute when fillets are unavailable.
- Note 5: Baby capers add a subtle briny tang that balances the flavors in the crust.
