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1
Preheat the oven to 375 and position a rack in the center.
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2
In a large skillet, heat 2 tablespoons of the olive oil over moderate heat.
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3
Add the onion and garlic and cook, stirring, until the onion is translucent, 6 to 7 minutes.
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4
Add the Swiss chard, season with salt and pepper, and cook, stirring, for 5 to 7 minutes.
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5
Remove the pan from the heat and discard the garlic.
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6
Stir in the almonds, mint leaves and raisins.
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7
Season with salt and pepper, if needed.
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8
Let the stuffing cool to room temperature.
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9
Season the sardines with salt and pepper and place on a work surface, vertically, with the tails pointing away from you, skin side down.
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10
Divide the stuffing by 4 and spread over the body of each sardine, excluding the tail.
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11
Starting from the the part closest to you, roll each sardine up and use a small skewer or a toothpick to secure the tail to the roulade.
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12
Grease an 8-by-8-inch baking pan with 1 tablespoon of olive oil.
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13
Put the roulades in the baking pan and drizzle the remaining 1 tablespoon of olive oil over them.
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14
Put a lemon slice in between each of the roulades.
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15
Transfer to the oven and bake for 7 minutes.
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16
Remove the pan from the oven and sprinkle lemon juice and parsley leaves over the roulades.
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17
Serve immediately.
