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Baked Sardines with Rosemary |
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Serves: 4
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(Sarde con Rosamarina)
Category: Whole Fish
Sardines, smelts, and anchovies belong to the family of dark-fleshed fish known in Italy as pesce azzurro. Other members of this family include mackerel and, of course, bluefish. Rosemary complements them nicely in this recipe from Tuscany.
1 1/2 pounds fresh sardines, smelts, or anchovies, cleaned (see notes)
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary
1/4 cup olive oil
1/4 cup plain fine dry bread crumbs
1 lemon, cut into wedges
1 Place the rack in the center of the oven. Preheat the oven to 400°F. Oil a baking dish large enough to hold the sardines in a single layer.
2 Place the sardines in the dish and sprinkle inside and out with salt, pepper, and rosemary. Drizzle with the oil and sprinkle with bread crumbs.
3 Bake 15 minutes or until the fish are cooked through. Serve with lemon wedges.
NOTE: To clean sardines: With a large heavy chef's knife or kitchen shears, cut off the heads. Slit the fish open along the belly and remove the innards. Pull out the backbone. Snip off the fins. Rinse and drain.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Baked Sardines with Rosemary comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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