Stuffed Sardines with Sweet and Sour Peppers Recipe

Name: Stuffed Sardines with Sweet and Sour Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 fresh sardines, scaled; 3/8 cup extra-virgin olive oil, divided; 2 cloves garlic, thinly sliced; 2 anchovy fillets; 1 cup bread crumbs; 2 tbsp. currants; 2 tbsp. sliced almonds; 1/2 cup finely chopped flat leaf Italian parsley; 2 oranges, zest and juice of; 1 red onion, thinly sliced; 2 red bell peppers, seeded and thinly sliced; 1 green bell pepper, seeded, and thinly sliced; 4 tbsp. red wine vinegar; 2 tbsp. sugar; 2 lemons, sliced in 10 slices

Servings: persons

20 fresh sardines, scaled
3/8 cup extra-virgin olive oil, divided
2 cloves garlic, thinly sliced
2 anchovy fillets
1 cup bread crumbs
2 tbsp. currants
2 tbsp. sliced almonds
1/2 cup finely chopped flat leaf Italian parsley
2 oranges, zest and juice of
1 red onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
1 green bell pepper, seeded, and thinly sliced
4 tbsp. red wine vinegar
2 tbsp. sugar
2 lemons, sliced in 10 slices

1
Preheat oven to 350F.
2
Clean the sardines, leaving head on.
3
Using your thumbnail, remove the spine from head to tail, careful to leave head and tail intact.
4
Rinse to remove small bones and set aside.
5
In a 12-inch to 14-inch saute pan, heat 1/4 cup oil, garlic and anchovies over medium-high heat until garlic starts to lightly brown.
6
Add bread crumbs and toast until golden, stirring constantly, about 3 to 4 minutes.
7
Remove and pour into large mixing bowl.
8
Add currants, almonds, parsley, zest and half of orange juice.
9
Mix well and set aside.
10
Lay sardines on backs, open like books and place a heaping tablespoon of stuffing in each one and pinch closed.
11
Finish all sardines and set in refrigerator for 20 minutes.
12
In a 12-inch 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.
13
Add remaining orange juice, vinegar and sugar, stir through and remove from heat.
14
Pour into 12- to 14-inch oven-proof casserole.
15
Arrange lemon slices around perimeter of pan, on top of peppers and place 2 sardines on each slice quite close together.
16
Place in oven and bake 25 minutes uncovered.
17
Serve hot or at room temperature.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 20 fresh sardines, scaled, 3/8 cup extra-virgin olive oil, divided, 2 cloves garlic, thinly sliced, 2 anchovy fillets, and more.

Yes, Stuffed Sardines with Sweet and Sour Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Sardines with Sweet and Sour Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions