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1
Remove the heads of the sardines and pull out the backbones and entrails.
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2
Set the sardines aside.
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3
In a small saucepan, heat 2 tablespoons of the olive oil over medium heat.
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4
Add the bread crumbs.
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5
Fry until golden brown, about 3 minutes.
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6
Set aside.
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7
In a large bowl, add 3 sliced lemons, 1 tablespoon sugar, 1 teaspoon salt, 3 tablespoons extra-virgin olive oil, 1/2 tablespoon chili flakes and 2 tablespoons chopped parsley.
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8
Combine well and set aside for 1 hour.
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9
Finely chop the anchovies, pine nuts, and raisins.
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10
In a medium-sized mixing bowl, combine 3/4 of the bread crumbs, anchovies, pine nuts, raisins, parsley, and salt and pepper, to taste.
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11
Using a wooden spoon, toss until well-blended.
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12
Use this filling to stuff each sardine, using your palms to gently fold each fish closed.
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13
Secure with toothpicks.
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14
Roll each sardine into a ball, starting at the tail end.
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15
Gently lay the sardines side by side in a baking dish, keeping them close so that they retain their shape.
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16
Sprinkle with salt.
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17
Scatter 6 bay leaves throughout the dish.
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18
Sprinkle the remaining bread crumbs over the sardines.
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19
Preheat oven to 350 degrees F
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20
Combine the juice of remaining lemon and 2 tablespoons sugar.
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21
Drizzle the sugared juice over the sardines.
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22
Drizzle the remaining 1 tablespoon of olive oil over the dish and bake until the sardines are cooked, about 30 minutes.
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23
Serve sardines with the lemon salad and sprinkle with chopped parsley.
