Sardine Roulades with Swiss Chard, Almonds, Raisins and Mint

1. 1

   Preheat the oven to 375 and position a rack in the center.

2. 2

   In a large skillet, heat 2 tablespoons of the olive oil over moderate heat.

3. 3

   Add the onion and garlic and cook, stirring, until the onion is translucent, 6 to 7 minutes.

4. 4

   Add the Swiss chard, season with salt and pepper, and cook, stirring, for 5 to 7 minutes.

5. 5

   Remove the pan from the heat and discard the garlic.

6. 6

   Stir in the almonds, mint leaves and raisins.

7. 7

   Season with salt and pepper, if needed.

8. 8

   Let the stuffing cool to room temperature.

9. 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.

10. 10

    Divide the stuffing by 4 and spread over the body of each sardine, excluding the tail.

11. 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.

12. 12

    Grease an 8-by-8-inch baking pan with 1 tablespoon of olive oil.

13. 13

    Put the roulades in the baking pan and drizzle the remaining 1 tablespoon of olive oil over them.

14. 14

    Put a lemon slice in between each of the roulades.

15. 15

    Transfer to the oven and bake for 7 minutes.

16. 16

    Remove the pan from the oven and sprinkle lemon juice and parsley leaves over the roulades.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.