Fresh Sardines with Two-Olive Bread Crumb Crust

Contributed by Grace Parisi

If omega-3-rich fresh sardines are hard to find, small bluefish or mackerel fillets can be used instead.

12 fresh whole sardines (about 2 1/2 pounds), heads and bones removed, fish kept intact
1 1/2 cups coarse fresh bread crumbs
1/3 cup Sicilian green olives, pitted and chopped
1/4 cup oil-cured black olives, pitted and chopped
2 tablespoons extra-virgin olive oil
1 1/4 teaspoons minced rosemary
Salt and freshly ground pepper
Lemon wedges, for serving

Preheat the broiler. Spread the sardines open on a large baking sheet, skin side down. In a medium bowl, combine the bread crumbs, green and black olives, 1 1/2 tablespoons of the olive oil and the rosemary and season with salt and pepper. Top each sardine with 2 heaping tablespoons of the bread crumbs, pressing them to adhere.
Divide the remaining 1/2 tablespoon of olive oil between 2 large nonstick ovenproof skillets. Arrange 6 sardines in each skillet, skin side down, and cook over moderately high heat until browned on the bottom and cooked through, 3 to 4 minutes.
Set the skillets under the broiler, 1 at a time if necessary, and broil for 1 to 2 minutes, or until the bread crumbs are golden and crisp. Serve the sardines immediately with lemon wedges.

Serve With One Serving Calories 380 kcal, Total Fat 25.4 gm, Saturated Fat 4.6 gm.

Suggested Pairing

The assertive flavors of sardines and olives need a clean, pleasantly sharp white wine for contrast. Look for a Sauvignon Blanc–based French wine.