Sicilian-style roast sardines on skewers
Apart from a few Portuguese, however, it was only the Italians who prized fresh sardines around Perth. At that time Australians didn't eat them. So in 1991, the first of 11 sardine festivals was held in a waterside park in Perth. With the help of some exposure in the media, especially by Stephanie Alexander, the sardines eventually found a market in the eastern capitals, first through restaurants and then to the wider population.
Photo: Natalie Boog
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- 16 sardine fillets
- 2 onions
- 1 clove garlic clove
- 80g sultanas
- 50g pine nuts
- 100g breadcrumbs
- extra virgin olive oil
- salt and pepper
- fresh bay leaves
- 2 tsp of caster sugar
- 2 lemons
For 4 people you'll need 16 sardine fillets.
For the stuffing
Make the stuffing by finely mincing 2 onions and a garlic clove, mixing thoroughly with 80g sultanas, 50g pine nuts and 100g breadcrumbs. Add enough extra virgin olive oil so the mixture comes together. Season to taste with salt and pepper.
Put a little of this stuffing in each sardine fillet and roll it up from top to tail. Fix 4 of these fillets to each skewer, dividing each fillet with a fresh bay leaf.
For the dressing
Make a dressing by whisking together 2 tsp of caster sugar, the juice of 2 lemons and 6 tbsp of extra virgin olive oil. Place the skewers in a baking dish and spoon on the dressing.
Bake in a preheated 200C oven for 10 minutes.
Serve immediately with a leaf salad.