Fresh Sardines with Two-Olive Bread Crumb Crust

1. 1

   Preheat the broiler.

2. 2

   Spread the sardines open on a large baking sheet, skin side down.

3. 3

   In a medium bowl, combine the bread crumbs, green and black olives, 1 1/2 tablespoons of the olive oil and the rosemary and season with salt and pepper.

4. 4

   Top each sardine with 2 heaping tablespoons of the bread crumbs, pressing them to adhere.

5. 5

   Divide the remaining 1/2 tablespoon of olive oil between 2 large nonstick ovenproof skillets.

6. 6

   Arrange 6 sardines in each skillet, skin side down, and cook over moderately high heat until browned on the bottom and cooked through, 3 to 4 minutes.

7. 7

   Set the skillets under the broiler, 1 at a time if necessary, and broil for 1 to 2 minutes, or until the bread crumbs are golden and crisp.

8. 8

   Serve the sardines immediately with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.