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. Source: EatingWell Magazine, September/October 2014

Jane Black


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; 25.7 g total fat; 5.2 g saturated fat; 170 mg cholesterol; 420 mg sodium. 366 mg potassium; 19 g carbohydrates; 0.9 g fiber; 1 g sugar; 26 g protein; 474 IU vitamin a iu; 5 mg vitamin c; 41 mcg folate; 157 mg calcium; 2 mg iron; 38 mg magnesium;