Baked stuffed sardines on a bed of potatoes

Sardinas rellenas al horno en cama de patatas

Preparing stuffed sardines at home is not difficult at all and to get away from preparing them with garlic and parsley a little, we propose a very simple filling that will give them a very Mediterranean flavor. Prepared in the oven with a potato base you will obtain a festive recipe, with an air of Sardinian cuisine that will make you enjoy all its flavor.

For 4 people:


20 sardines, cleaned of guts and scales

3 potatoes

1 carrot

1 onion

Olive oil

Salt and pepper

fresh thyme

Bread crumbs

Chopped garlic and parsley

For the filling:

1 cc of coarse salt

10 red peppercorns

50 g hazelnuts

25 g sultanas raisins

orange peel

5 fresh mint leaves


Preheat the oven to 190ºC. Cut the potatoes into thin slices, the onion into julienne strips and the carrot into thin strips. Place a layer of overlapping potato slices on the base of the smooth solid+ griddle, top with the carrot strips and finally the onion cut into julienne strips.

Dress the potatoes with oil, salt, pepper and a little fresh thyme. Bake for 20 minutes until the potatoes are tender. In a chopper, put all the filling ingredients and chop until crumbs are formed. With a coffee spoon we will help ourselves to put a little filling inside the sardines and press well with our finger. After 20 minutes, remove the Monix griddle from the oven and place the sardines well on top of the layer of potatoes, season with a little salt and pepper and season with a drizzle of oil. Mix the breadcrumbs with chopped garlic and parsley and distribute this mixture over the sardines. Bake again at the same temperature for 7-8 minutes and present on the table with a little fresh thyme.

Photographs and recipe by Sivia .

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