For two persons as a main or four persons as a starter:
Clean the sardines
Clean and descale 12 sardines and take out all the bones. (Good luck. This is a lot of work so don’t start too late. If you’re already feeling hungry and still need to clean the sardines, just grill them instead and save this recipe for tomorrow evening.)
Sardines cleaned? Then press or cut 2 cloves of garlic. Peel and grate a piece of raw ginger (about 5cm long). Cut 150gr sundried tomatoes into small pieces. Soak a handful of raisins in hot water. Cut the leaves of a bundle of parsley (about 50 cents worth on the market) into small pieces. Chop up a small handful of cashew nuts.
Fill the sardines
At the end, toss the garlic, ginger, sundried tomatoes, drained raisins, parsley and cashew nuts together in a bowl (if you mix them too early, it won’t taste as nice). Now fill the sardines with this mixture, folding them shut after filling. Lay the filled sardines on an oiled baking tray and sprinkle with salt and pepper. Put into a preheated oven (about 220˚C) for 15 minutes. Take out and drizzle with olive oil.
They’re best enjoyed with a good glass of wine and in the company of friends.
Pictures by Marijke Verschuren and Liselot Sijm