Chef's Recipes

Stuffed sardines

Australian Gourmet Traveller fast recipe for stuffed sardines by Rosa Mitchell from Journal Canteen

By Rosa Mitchell
  • 15 mins preparation
  • 8 mins cooking
  • Serves 4
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Stuffed sardines
“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
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


  • 16 sardine fillets
  • 1 tbsp olive oil
  • 75 gm plain flour, seasoned (½ cup)
Parsley stuffing
  • 140 gm white bread, coarsely torn
  • 1 cup (loosely packed) flat-leaf parsley leaves
  • 40 gm finely grated parmesan (½ cup)
  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • Author: Rosa Mitchell