Zucchini and carrot stuffed sardines

The delicious fresh sardines are almost a synonymous of the tavernas by the sea and the long Greek summer. More than this, they constitute one of the most valuable sources of omega-3 fatty acids and of many beneficial for your health minerals.

Tip: I pair the sardines with quinoa and cherry tomatoes rice that I have already cooked.

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Ingredients

  • 16 fresh, medium-sized sardines, scaled, cleaned, butterflied and deboned
  • Coarse salt
  • 2 tablespoons of olive oil for greasing the baking sheet
For the filling:                            
  • 1 clove of garlic
  • 1 carrot, shredded
  • 2 baby zucchinis, shredded
  • ½ of a teaspoon ground oregano
  • ½ of a cup, thinly chopped leaves of parsley
  • 2 tablespoons of olive oil
  • Salt, pepper
For the lemon and olive oil dressing:
  • ½ of a cup olive oil
  • Juice of 1 lemon
  • 1/3 of a teaspoon ground oregano

Instructions

  • Clean the sardines over running water and allow them to dry over paper towel.
For the filling:
  • Add all ingredients inside a bowl and stir them properly until they are evenly distributed.
  • Preheat the oven grill.
  • Using a spoon, add the filling inside each one of the sardines.
  • Grease a baking sheet and add the sardines.
  • Bake for 10 minutes, more or less.
For the lemon and olive oil dressing:
  • Add the olive oil, the lemon juice and the ground oregano inside a bowl and stir them with a fork.
  • Pour the dressing over the sardines and serve.

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