In this stuffed sardine recipe, fresh sardines get a cheesy filling before being cooked in olive oil. Serve as a first course or with a salad for an easy supper.

Jane Black
Source: EatingWell Magazine, September/October 2014


Recipe Summary

50 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Combine ricotta, Romano, fresh breadcrumbs, parsley, 1 egg, lemon zest and 1/4 teaspoon each salt and pepper in a medium bowl.

  • Rinse sardines and pat dry. Season the insides with the remaining 1/4 teaspoon each salt and pepper. Stuff each sardine with about 2 teaspoons of the cheese mixture.

  • Place flour in one shallow dish, the remaining 2 eggs (lightly beaten) in a second shallow dish and panko in a third dish. Dip the sardines in the flour, then the egg, then the panko.

  • Heat oil in a large cast-iron skillet over medium-high heat until shimmering but not smoking. Fry the sardines, in batches, until golden brown, 2 to 4 minutes per side, reducing the heat as needed. Serve immediately, with lemon wedges.

Nutrition Facts

420 calories; protein 26g 52% DV; carbohydrates 19g 6% DV; exchange other carbs 1.5; dietary fiber 0.9g 4% DV; sugars 0.8g; fat 25.7g 40% DV; saturated fat 5.2g 26% DV; cholesterol 170.4mg 57% DV; vitamin a iu 473.5IU 10% DV; vitamin c 4.6mg 8% DV; folate 40.5mcg 10% DV; calcium 157mg 16% DV; iron 1.9mg 11% DV; magnesium 38.2mg 14% DV; potassium 366mg 10% DV; sodium 420.2mg 17% DV; thiamin 0.1mg 8% DV.