Sardines served with an orange vinaigrette dressing

In honor of the sardines

Components

• 1 kg of fresh sardines, whole, cleaned, and gutted (approximately 12 sardines)
• 1 garlic clove
• 4 anchovy fillets
• 1/2 cup (teaspoon) of sifted flour
• 1/4 cup of white grape juice
• 1 cup (chia) of nuts
• pieces of 1 orange
• Three tablespoons of olive oil
• new bay leaves
• dental sticks

Setup mode

1. Divide a toothpick pack to catch the sardines. Heat the oven to 180 °C (moderate temperature).

1. Make the stuffing by roughly chopping the nuts; peel the garlic clove and crush it with the anchovy fillets in a mortar until it forms a paste. Then, move the mixture to a medium bowl and combine it with the breadcrumbs, grapes, nuts, orange zest, and olive oil.
2. Put a sardine on the board, skin side down, and evenly spread approximately one tablespoon of the filling over it.
3. Roll the sardine towards the tail and secure it with a toothpick. Place a bay leaf inside and arrange them on a baking tray. Continue the same process with the remaining sardines.
4. Place in the preheated oven and bake for approximately 20 minutes—avoid keeping the sardines in the oven too long to prevent them from drying out. Serve immediately with orange vinaigrette.

For the orange dressing

Components

• Half a chopped purple onion
• Peelings and juice from one orange
• Half a teaspoon of olive oil
• 1 teaspoon of white wine vinegar
• 1 teaspoon of honey
• One sprig of basil
• Add salt and ground pepper gradually to achieve the desired flavor.

Ready state

1. Rinse, dry, and finely chop the basil leaves. Place them in a small bowl, add the remaining ingredients, season with salt and pepper, stir thoroughly, and serve alongside the sardines.