Sarde a Beccafico (Sicilian-Style Stuffed Sardines)

• 60 ml Extra virgin olive oil
• 2 cloves Garlic
• 90 g Breadcrumbs
• 35 g Pine nuts
• 35 g Raisin
• 20 g Fresh parsley
• 1 medium Lemon
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 16 pieces Sardine, fresh, cleaned and butterflied

1. Heat the oven to 200°C (390°F). Lightly oil a baking dish with a little of the olive oil.
2. Warm 2 tbsp of the olive oil in a frying pan over medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant, then stir in the breadcrumbs and toast for 2 to 3 minutes until lightly golden.
3. Tip the toasted breadcrumbs into a mixing bowl and let them cool for 2 minutes. Stir in the pine nuts, raisins and most of the parsley, reserving a little parsley to finish.
4. Finely grate in the lemon zest, then squeeze in about half the lemon juice. Season the filling with half the fine sea salt and a pinch of the black pepper, then mix until the crumbs feel lightly moistened; add a little more olive oil if it seems dry.
5. Lay the sardines skin-side down and season lightly with the remaining fine sea salt and black pepper. Spoon a small mound of filling onto each sardine, then roll up from tail to head so the stuffing is enclosed.
6. Arrange the rolls snugly in the baking dish, seam-side down. Drizzle over the remaining olive oil and squeeze over a little more lemon juice.
7. Bake for 12 to 15 minutes until the sardines are just cooked through and the tops are crisp and golden. Rest for 2 minutes, then finish with the reserved parsley and serve with extra lemon juice to taste.

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