Stuffed Sardines with Tomato Sauce

Ingredients
24 fresh butterflied sardines 
600ml Italian tomato sauce 
Black pepper

Stuffing
6 fresh filleted sardines
½ small onion, chopped finely 
3 cloves garlic, crushed
60 grams grated fresh Parmesan 
2 eggs, lightly beaten
2 cups fresh breadcrumbs
1 tablespoon chopped fresh parsley
2 tablespoons extra virgin olive oil

Method
To make the stuffing, finely chop the 6 filleted sardines; set aside. 

Heat a little oil in a frying pan and cook the onions and garlic until soft. Add the chopped sardines and cook for about 3 minutes.

Remove from heat and combine in a bowl with the remaining ingredients.

Lay the sardines out so that the tail ends are away from you and the thickest part of the sardine is closest.

Divide the stuffing mixture evenly at the thickest part of each sardine so that it covers about 2cm of the flesh.

Roll the sardine up so that you finish with the tail end on the outside. Pin the sardine with a toothpick to keep the shape.

Pour some of the tomato sauce into a saucepan; place the sardines onto the sauce, then cover with remaining sauce.

Bring the sauce to the boil, then simmer, covered, for about 20 minutes or until the fish is cooked through.

Season with salt and pepper. Remove toothpicks just before serving.

Serve with slices of crusty Italian bread.

(Serves 6-8)

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