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Baked pilchards

Recipe from: 4/3/2003 12:00:00 AM
Ingredients 7
Servings 6


  • 6
    whole pilchards
  • cake flour, seasoned with garlic salt and pepper
  • 60
    olive oil
  • 60
    lemon juice
  • few black olives
  • few sun-dried tomatoes in vinaigrette
  • brown sugar


Preheat the oven to 180 °C.
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.

Read more on: fish/seafood  |  bake


Homemade ricotta cheese

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