The other day I saw fresh Sardines from Portugal and my thought quickly went to Sardines baked in oil, lemon and oregano. This is very common all over the Mediterranean.

However, the best dish for fresh sardines, in my opinion, is the Sicilian recipe, “a Beccaficu” The name derives from a European songbird, warblers (of the genus Sylvia) and the sardines when properly prepared resemble this particular bird.

The dish doesn’t take long to prepare and is versatile.”Sardi a beccaficu“ can be served as a main course or as appetizer.

SARDINES stuffed SICILIAN STYLE

SARDI a BECCAFICU

2 pounds or 8-10 fresh sardines
1 large lemon - juiced
¾ cup olive oil
1 medium onion - chopped fine
¼ cup golden raisins
¼ cup pine nuts
1 tbsp. sugar
1 large orange - juiced and zest grated
2 tbsp. vinegar
8 ounces fresh bread crumbs
8-10 large bay leaves
1 bunch parsley - chopped
Salt & pepper to taste

Pre heat oven to 400˚ degrees

Clean, bone and flatten sardines like a book. Marinate with juice of lemon, 1 tablespoon oil, salt and pepper

Sauté onions until they caramelize. While still warm add raisins, pine nuts, sugar, zest of orange and juice of orange and lemon, vinegar, breadcrumbs, salt and pepper, parsley and mix well.

Place mixture on one side of sardines with a spoon and fold, set first layer, and place 3-4 bay leaves to separate the layers. Sprinkle with olive oil and layer a second or third layer repeating process.

Bake for 10 minutes.

Serve hot or better at room temperature.