Sarde a beccafico
Butterflied sardines rolled around a crunchy filling of breadcrumbs, raisins, pine nuts and orange. A Palermo classic.
- Time50 min
- LevelHard
- Costabout £1.82 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Fry the breadcrumbs in 2 tablespoons of oil for 3 minutes until golden. Add the garlic for 30 seconds.
3 min 30 s - 2
Take off the heat and stir in the raisins, pine nuts, orange zest and parsley. Season with black pepper and moisten with a splash of orange juice.
- 3
Lay a sardine skin side down. Put a teaspoon of filling at the head end and roll up towards the tail, so the tail sticks up. Repeat with the rest.
- 4
Pack the rolls tightly in an oiled baking dish with a bay leaf tucked between every two.
- 5
Drizzle with the remaining oil and orange juice. Bake for 15 minutes until the fish is cooked and the crumbs are crisp.
15 min - 6
Serve warm or at room temperature with lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.