Italian Crusted Pan Sardines (Printable Version)
Sardines in an Italian crust with cheese, pine nuts, and herbs, pan-fried for a crisp, flavourful finish.
# Ingredients:
→ Sardines
01 -
8 butterflied sardines, bones removed (20 g each, 160 g total)
02 -
1/4 teaspoon fine sea salt
03 -
1/8 teaspoon ground black pepper
04 -
1/4 teaspoon smoked paprika (or sweet paprika)
05 -
3 tablespoons extra virgin olive oil
→ Italian Crust
06 -
60 g panko breadcrumbs (1/2 cup)
07 -
1 garlic clove, finely minced
08 -
2 teaspoons toasted pine nuts, finely chopped
09 -
2 anchovy fillets, finely minced (or 3/4 teaspoon anchovy paste)
10 -
1 teaspoon baby capers, drained and finely chopped
11 -
1 teaspoon finely grated lemon zest
12 -
4 tablespoons finely grated pecorino cheese (or parmesan)
13 -
2 teaspoons fresh oregano, finely chopped (or 1/2 teaspoon dried oregano)
14 -
1 tablespoon extra virgin olive oil
→ Topping
15 -
4 teaspoons red onion, finely chopped (about 1/4 small onion)
16 -
1 teaspoon large red chilli, deseeded and finely chopped
17 -
2 teaspoons fresh parsley, finely chopped
# Steps:
01 -
Combine panko breadcrumbs, minced garlic, chopped toasted pine nuts, minced anchovies, chopped capers, lemon zest, finely grated pecorino cheese, chopped oregano, and extra virgin olive oil in a bowl. Mix thoroughly and spread the mixture onto a small plate.
02 -
In a separate bowl, combine finely chopped red onion, chopped red chilli, and chopped parsley. Set aside.
03 -
Pat sardine fillets dry with paper towel. Sprinkle both sides with salt and pepper. Dust only the skin side with smoked paprika.
04 -
Firmly press only the flesh side of each sardine into the Italian crust mixture; do not fully coat. Place sardines crust-side up on a plate. Repeat with remaining fillets.
05 -
Heat 3 tablespoons extra virgin olive oil in a large non-stick skillet over medium-high heat. Arrange sardines skin-side down and fry for 60 seconds. Carefully turn fillets and cook crust side for 90 seconds, or until golden and crispy.
06 -
Transfer cooked sardines to a plate, crust side up. Sprinkle generously with the prepared topping and drizzle with the remaining hot oil. Serve immediately, ideally with crostini and a fresh side salad.
# Notes:
01 -
Opt for fresh, boneless sardine fillets to minimize preparation time and ensure a delicate texture.
02 -
Thin, white fish such as bream or herring may be substituted, but adjust cooking times for thicker fillets.
03 -
To toast pine nuts, place in a dry skillet over medium heat and shake regularly until golden and fragrant.
04 -
Anchovies provide umami and saltiness without overpowering with fishiness; substitute with anchovy paste or omit if desired.
05 -
Do not press the crust onto both sides; a light coating ensures balance and optimal crispness.