These stuffed sardines , a Sicilian speciality from my ” Spring in Sicily” book,  are one of my very favorite dishes, perfect for this time of the year.
The combination of the strong sardine flavour, the pine nuts, currents and lemon peel is very Sicilian , probably dating from the time of the Moors.
The sardines can be eaten  hot or at room temperature, as part of an antipasto, or served with steamed asparagus or a mixed salad as a main meal. The choice is yours.

• preheat oven to 200 ˚

• 500 gr fresh, filleted sardines
• fresh bayleaves to put between sardines
• 1 bunch Italian parsley
• half a bunch of mint
• 5-6 anchovies
• 100 gr breadcrumbs
• 1 tablespoon capers, drained and chopped
• 3 tablespoons currents
• 4 tablespoons pine nuts, toasted
• grated zest of organic lemon
• 1 chopped chilly
• 1 teaspoon sugar
• salt and pepper
• olive oil

• in a fry pan put about 4 tablespoons of olive oil
• add the anchovies and chopped chilly and let the anchovies melt

• to the pan add the bread crumbs and half chopped parsley and mint
• let the bread crumbs just colour
• take off heat and pour into a bowl

• add all the other ingredients and mix well

• fill every sardine with a large tablespoon of this stuffing
• secure with 2 tooth picks
• lay them out side by side in a oiled oven proof dish
• slip half a bay leave between the sardines
• drizzle a little more olive oil onto the sardines and bake for 15 minutes
• they should be golden brown
• sprinkle the rest of the fresh herbs over them
• you can serve some lemon juice and