16 fresh sardines, cleaned
2 tablespoons of lemon juice
Salt and pepper to taste
Filling
3 tablespoons of olive oil
3 chopped onions
2 minced garlic cloves
2 teaspoons of grated ginger
1 small bell pepper, seeds removed and finely chopped
1/2 teaspoon of chopped cilantro
1 cup of chopped fresh spinach
1 green apple, cored and diced
1/2 cup of cooked rice
2 eggs
Salt to taste
16 fresh sardines, cleaned
2 tablespoons of lemon juice
Salt and pepper to taste
Filling
3 tablespoons of olive oil
3 chopped onions
2 minced garlic cloves
2 teaspoons of grated ginger
1 small bell pepper, seeds removed and finely chopped
1/2 teaspoon of chopped cilantro
1 cup of chopped fresh spinach
1 green apple, cored and diced
1/2 cup of cooked rice
2 eggs
Salt to taste
Season the fish with salt, pepper, and lemon juice
Let it rest in the refrigerator for an hour
Filling: Heat the olive oil in a large skillet and sauté the onion, garlic, ginger, and bell pepper for 2 minutes
Add the cilantro, spinach, apple, and rice; mix well and season with salt
Let it cool
Beat the eggs and incorporate them into the filling
Spread a small amount of the filling on each fish and roll it up like a roulade
Secure with kitchen twine
Arrange the rolled sardines in a steamer basket and cook until tender
Serve immediately
