Recipe: Sardines with Florida Grapefruit Stuffing

Preparation time: 25 mins
Cooking time: 16 mins
Serves 4

Ingredients:
1 red onion, finely chopped
4tbsp olive oil
1tsp soft brown sugar
25g/1oz wholemeal breadcrumbs
1 pink Florida grapefruit, segmented and roughly chopped
25g/1oz pumpkin seeds
1 tbsp chopped fresh coriander
Salt and black pepper
8 sardines, heads removed, scaled, cleaned and boned
1tsp balsamic vinegar
1tsp honey
Watercress, spinach and rocket leaf salad
 
Method:
Preheat the oven to 200 C, 400 F, Gas 6. In a frying pan, gently fry the onion in half the olive oil for 5 minutes until softened. Add the sugar and cook over a high heat for 1 minute to caramelise the onions. Remove from the heat and stir in the breadcrumbs, grapefruit pieces, pumpkin seeds and coriander. Season with salt and pepper and allow to cool. Divide the stuffing between the sardine fillets and roll each up from head to tail. Arrange the sardines in a lightly oiled ovenproof dish with their tails sticking up. Bake for 12-15 minutes or until cooked through. Blend the remaining olive oil with the balsamic vinegar and honey and season with salt and pepper. Add to the salad leaves and toss to lightly coat. Arrange the salad leaves in small piles on 4 serving plates and top each with 2 baked sardines. Serve immediately.

Photo and recipe: Florida Grapefruit