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


Recipe Summary

50 mins


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

2 stuffed sardines
420 calories; protein 26g; carbohydrates 19g; dietary fiber 0.9g; sugars 0.8g; fat 25.7g; saturated fat 5.2g; cholesterol 170.4mg; vitamin a iu 473.5IU; vitamin c 4.6mg; folate 40.5mcg; calcium 157mg; iron 1.9mg; magnesium 38.2mg; potassium 366mg; sodium 420.2mg; thiamin 0.1mg.

1 starch, 3 1/2 lean meat, 1/2 medium-fat meat, 3 1/2 fat