Baked pilchards

YOU
6 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (7)

6.00 pilchards
0.00 flour — cake, seasoned
60.00 ml fresh chillies — 573
60.00 ml lemon juice
0.00 olives — black
0.00 sun-dried tomatoes — in vinaigrette
0.00 brown sugar
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Method:

Preheat the oven to 180 &degC.
Clean the pilchards, roll in the flour and arrange in a single layer in a baking bag.
Blend the olive oil and lemon juice and drizzle over the fish.
Add the olives and sun-dried tomatoes and sprinkle the fish with brown sugar.
Fasten the bag, prick a few holes in the top and bake for 20 minutes.



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