Recently I unexpectedly found some fresh, filleted sardines at Piedimonte’s. I realized that it was years since I last cooked my favourite sardines recipe with orange juice and pinenuts. In fact, I had not cooked sardines since my favourite fishmonger closed its doors.
But once I was home and ready to cook, disaster! I couldn’t find any pinenuts and the orange I was going to juice was past its prime to say the least. But there is always a way! The orange quickly turned into lemon and the pinenuts to mixed peel and dried grapes. And voilà! The sardines were delicious and will be made again.
500 gr sardines (filletted and spread flat)
Bread crumbs (seasoned and with Parmesan)
1 tbs mixed peel
Handful dried grapes
Preheat oven to 180c
Place the sardines in ovenproof dish in whatever layout pleases you
Sprinkle with breadcrumbs
Juice the lemon
Pour over the sardines and breadcrumbs
Sprinkle on top the mixed peel and dried grapes
Cook at 180c for 20 minutes
Serve with crisp green salad