Sardinia alla Napoletana

Name: Sardinia alla Napoletana
Yield: 8
Ingredients: 1/2 cup of black olive (70 g) without pit; 1 tablespoon of caper; 1 cup of breadcrumbs (100 g); 1/4 cup of chopped parsley; 3 tablespoons of olive oil; 2 cloves of garlic, minced; 1 teaspoon of salt or to taste; 1 pinch of black pepper; 1 tablespoon of vinegar; 1/3 cup of water (80 ml); 800 g of whole sardines, cleaned (head and bone removed)

1
1/2 cup of black olive (70 g) without pit
2
1 tablespoon of caper
3
1 cup of breadcrumbs (100 g)
4
1/4 cup of chopped parsley
5
3 tablespoons of olive oil
6
2 cloves of garlic, minced
7
1 teaspoon of salt or to taste
8
1 pinch of black pepper
9
1 tablespoon of vinegar
10
1/3 cup of water (80 ml)
11
800 g of whole sardines, cleaned (head and bone removed)

Ingredients

1
1/2 cup of black olive (70 g) without pit
2
1 tablespoon of caper
3
1 cup of breadcrumbs (100 g)
4
1/4 cup of chopped parsley
5
3 tablespoons of olive oil
6
2 cloves of garlic, minced
7
1 teaspoon of salt or to taste
8
1 pinch of black pepper
9
1 tablespoon of vinegar
10
1/3 cup of water (80 ml)
11
800 g of whole sardines, cleaned (head and bone removed)

Directions

1
In a blender or food processor, grind the olives and capers (reserve some for garnish)
2
Combine the breadcrumbs, parsley, 2 tablespoons of olive oil, and garlic and blend until a crumbly mixture forms
3
Season with salt and black pepper and reserve
4
Preheat the oven to 180°C (medium)
5
In a large bowl, mix the vinegar with the water and pour into a baking dish. Reserve
6
Brush the sardines with 1/2 tablespoon of olive oil and arrange them in the baking dish, opened, with the skin facing down
7
Place a little of the olive mixture over each sardine and garnish with whole capers
8
Drizzle with the remaining olive oil and bake in the preheated oven until, when spearing a corner of the sardine with a fork, it easily breaks apart (about 20 minutes)
9
Serve immediately
10
240 calories per serving