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Wrapped sardines with lemon salt on the side

Recipe from: 1/1/2004 12:00:00 AM

Ingredients 9
Servings 6
Time 20 minutes


  • 12
    anchovy fillets
  • 24
    sage leves
  • 12
    fresh whole sardines
  • 12
    slices Parma ham
  • 24
  • extra virgin olive oil
  • 30
    coarse salt or Maldon sea salt
  • 10
    grated lemon rind


20 minutes
Preheat the oven to 180 °C.
Place an anchovy fillet and two sage leaves on top of each sardine.
Wrap with Parma ham.
Place in a baking dish and scatter the capers over.
Drizzle with a goodly amount of olive oil.
Bake for 20 minutes, or cook on the braai - but then you will have to tuck the capers under the ham and baste the fish with olive oil as they cook, turning once.
Mix the salt and grated lemon rind together.
Serve the fish with lemon salt and a big Greek salad full of creamy feta and plump black olives.

Read more on: fish/seafood  |  bake

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