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Stuffed sardines

You'll need

16 sardine fillets 1 tbsp olive oil 75 gm (½ cup) plain flour, seasoned   Parsley stuffing 140 gm white bread, coarsely torn 1 cup (loosely packed) flat-leaf parsley leaves 40 gm (½ cup) finely grated parmesan 1 egg, lightly beaten ½ clove of garlic   Fennel and orange salad 2 bulbs of baby fennel, thinly sliced using a mandolin, fronds reserved for garnish 2 navel oranges, peeled, pith removed and thinly sliced 2 tbsp extra-virgin olive oil ¼ tsp chilli flakes, or to taste


  • 01
  • For parsley stuffing, process ingredients in a food processor until finely chopped and season to taste with sea salt and freshly ground black pepper. Makes about 2/3 cup.
  • 02
  • Place a sardine fillet skin-side down in the palm of your hand, top with 1 tbsp of stuffing (not too close to the edge), flattening slightly. Sandwich with another sardine fillet skin-side up, pressing lightly to stick, and place on a tray. Repeat with remaining sardines and stuffing.
  • 03
  • For salad, arrange fennel and orange slices on plates, drizzle with oil, season to taste with sea salt and chilli flakes and scatter over fennel fronds.
  • 04
  • Heat olive oil in a large frying pan over medium-high heat. Lightly dust stuffed sardines with flour and fry, in batches, for 2 minutes on each side or until golden and just cooked through. Season with sea salt and serve immediately with fennel and orange salad to the side.

“On a trip to Melbourne, I discovered Journal Canteen and could not get enough of the stuffed sardines. Please ask Rosa Mitchell for the recipe so I can make it for my family.”
Kin Chen, Kuala Lumpur, Malaysia

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At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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