Fresh Sardines with Two-Olive Bread Crumb Crust

• HEALTHY

Ingredients

1. 12 fresh whole sardines (about 2 1/2 pounds), heads and bones removed, fish kept intact
2. 1 1/2 cups coarse fresh bread crumbs
3. 1/3 cup Sicilian green olives, pitted and chopped
4. 1/4 cup oil-cured black olives, pitted and chopped
5. 2 tablespoons extra-virgin olive oil
6. 1 1/4 teaspoons minced rosemary
7. Salt and freshly ground pepper
8. Lemon wedges, for serving

1. 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.
2. 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.
3. 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.