Sardines stuffed with kale, pine nuts and raisins

Name: Sardines stuffed with kale, pine nuts and raisins
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 2 cups (50g) shredded kale; 2 tbs each raisins and pine nuts; 1 garlic clove, crushed; Finely grated zest of 1/2 lemon, plus 2 lemons, halved; 12 sardines, cleaned; 2 (600g) sweet potatoes, peeled, cut into 8mm matchsticks; 1/3 cup (80ml) olive oil, plus extra to brush; 1 tbs finely chopped flat-leaf parsley leaves; 2 tbs panko breadcrumbs

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Sardines stuffed with kale, pine nuts and raisins

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by Valli Little

delicious. team

Jan 12, 2016

Served with sweet potato fries, these sardines stuffed with kale, pine nuts and raisins are surprisingly simple to make. This is an extract from our new book, Feel Good Food.

2 cups (50g) shredded kale
2 tbs each raisins and pine nuts
1 garlic clove, crushed
Finely grated zest of 1/2 lemon, plus 2 lemons, halved
12 sardines, cleaned
2 (600g) sweet potatoes, peeled, cut into 8mm matchsticks
1/3 cup (80ml) olive oil, plus extra to brush
1 tbs finely chopped flat-leaf parsley leaves
2 tbs panko breadcrumbs

Method

1.

Preheat the oven to 200°C. Place the kale in a heatproof bowl and cover with 1 cup (250ml) boiling water. Stand for 1 minute, then drain and refresh under cold running water. Squeeze to remove excess liquid. Transfer to a large chopping board, or food processor with raisins, pine nuts, garlic and lemon zest, and roughly chop, tossing to combine. Stuff sardine cavities with kale mixture, then place on a baking paper-lined baking tray. Set aside.
2.

To make fries, combine sweet potato and 2 tbs oil in a bowl. Season. Divide between 2 baking paper-lined baking trays. Roast for 25-30 minutes, tossing once, until golden. Toss with chopped parsley. Keep warm.
3.

Increase heat to 210°C. Sprinkle sardines with breadcrumbs and drizzle with the remaining 2 tbs oil. Roast for 10-15 minutes until golden and cooked through.
4.

Meanwhile, preheat a chargrill pan over medium-high heat. Brush the cut sides of halved lemons with extra oil. Cook, cut-side down, for 2-3 minutes until lightly charred.
5.

Serve sardines with sweet potato fries and chargrilled lemons to squeeze over.