Drei panierte Sardinenfilets auf einer Jogurt-Zitronensoße, garniert mit Petersilie und Zitronenspalten

Stuffed sardine fillets with yogurt-lemon sauce

40 minutes

Mittel

2 people

Crispy sardine fillets, filled with a wonderfully seasoned almond and parsley mixture and served with a creamy lemon-yogurt sauce. Crunchy, savory, citrusy, and surprisingly easy to prepare. The sardines, coated in a golden-brown panko crust, and the aromatic filling create the perfect contrast to the fresh lemon-yogurt sauce.

Ingredients

250 g sardine fillets, ready to cook
30 g almonds, blanched
1 small bunch fresh parsley
½ tsp salt
2 cloves garlic, finely chopped
6 tbsp extra virgin olive oil
50 g panko breadcrumbs
Freshly ground pepper
Zest of one organic lemon
For the yogurt base:
150 g Greek yogurt (10 % fat)
Juice of ½ organic lemon
¼ tsp salt

Also great with

Anchovy fillets, ready to cook

Stefan from HONEST CATCH

Our Art Director Stefan is not only talented behind the camera, but also in the kitchen. This recipe comes from him.

Preparation

For the filling, finely chop 30 g of almonds in a food processor. Finely chop the parsley, including the stems, with a large knife. Mix with the almonds, 2 finely chopped garlic cloves, the zest of 1 organic lemon, ½ teaspoon of salt, some freshly ground pepper and 2 tablespoons of olive oil.
Rinse the defrosted sardine fillets briefly under running water and carefully pat dry with paper towels. Place one sardine fillet skin-side down on a work surface and spread with about 1 heaped teaspoon of the filling. Top with a second fillet, skin-side up, and press lightly. Repeat with the remaining sardine fillets. The filling will hold the two fillets together.
Next, coat the filled sardine fillets all over in 50 g of panko breadcrumbs. Heat 3 tablespoons of olive oil in a large pan and fry the sardine fillets over medium to high heat for about 3–4 minutes until golden brown and crispy on all sides. Turn carefully to prevent the filling from spilling out.
For the sauce, mix 150 g of Greek yogurt with the juice of ½ organic lemon and ¼ teaspoon of salt. Add some lemon zest if desired.
Spread the lemon-yogurt sauce on two plates and place the crispy sardine fillets on top. Garnish with some fresh parsley, lemon zest and a small drizzle of olive oil, if desired.

Tip: Place the crispy sardine fillets on top of the lemon-yogurt sauce just before serving to keep the panko crust nice and crispy. Alternatively, the lemon-yogurt sauce can also be served separately as a dip.