Stuffed Sardines with Sweet and Sour Peppers

Name: Stuffed Sardines with Sweet and Sour Peppers
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps sliced almonds; 2 fillets anchovy fillets; 237 milliliters bread crumbs; 2 Tbsps currants; 59 milliliters extra virgin olive oil plus 2 tablespoons; 2 bunches flat Italian parsley finely, chopped to yield 1/2 cup; 20 fresh sardines, scaled, about 1 1/2 to 2 pounds; 2 cloves garlic, thinly sliced; 1 green bell peppers, seeded and thinly sliced; 2 Zest and juice of oranges; 2 lemons sliced into 10 slices; 2 red bell pepper, seeded and thinly sliced; 1 red onion, thinly sliced; 4 Tbsps red wine vinegar, plus 2 tablespoons sugar

Stuffed Sardines with Sweet and Sour Peppers might be a good recipe to expand your main course recipe box. This dairy free and pescatarian recipe serves 4. One portion of this dish contains around 55g of protein, 47g of fat, and a total of 800 calories. A mixture of juice of orange, wine vinegar, bread crumbs, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the extra-virgin olive oil you could follow this main course with the Chocolate Date Caramel Walnut Tart (Gluten-Free, Grain-Free, Vegan) as a dessert.

Instructions

Preheat oven to 350 degrees.

Equipment you will use

Oven

Clean the sardines, leaving head on. Using your thumbnail, remove the spine from head to tail, careful to leave head and tail intact. Rinse to remove small bones and set aside.

Ingredients you will need

Sardines

In a 12- to 14-inch saute pan, heat 1/4 cup oil, garlic and anchovies over medium high heat until garlic starts to lightly brown.

Ingredients you will need

Anchovies

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add bread crumbs and toast until golden, stirring constantly, about 3 to 4 minutes.

Ingredients you will need

Breadcrumbs

Toast

Remove and pour into large mixing bowl.

Equipment you will use

Mixing Bowl

Add currants, almonds, parsley, zest and half of orange juice.

Ingredients you will need

Orange Juice

Currants

Almonds

Parsley

Mix well and set aside.

Lay sardines on backs, open like books and place a heaping tablespoon of stuffing in each one and pinch closed. Finish all sardines and set in refrigerator for 20 minutes.

Ingredients you will need

Sardines

Stuffing

In a 12- to 14-inch saute pan, heat remaining 2 tablespoons olive oil over medium high heat, add red onion and red and green peppers and saute until just softened, about 3 to 4 minutes.

Ingredients you will need

Green Pepper

Olive Oil

Red Onion

Equipment you will use

Frying Pan

Add remaining orange juice, vinegar and sugar, stir through and remove from heat.

Ingredients you will need

Orange Juice

Vinegar

Sugar

Pour into 12- to 14-inch oven-proof casserole. Arrange lemon slices around perimeter of pan, on top of peppers and place 2 sardines on each slice quite close together.

Ingredients you will need

Sardines

Peppers

Lemon