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8 butterflied sardines (20g each = 160g total)

¼ tsp salt

⅛ tsp pepper

¼ tsp smoked paprika (sub normal or sweet)

3 tbsp extra virgin olive oil

½ cup panko breadcrumbs

1 garlic clove, finely minced

2 tsp toasted pinenuts, finely chopped

2 anchovies fillets, finely minced (sub ¾ tsp paste)

1 tsp baby capers, drained, finely chopped

1 tsp lemon zest

4 tbsp pecorino cheese, finely grated (or parmesan)

2 tsp fresh oregano, chopped (sub ½ tsp dried)

1 tbsp extra virgin olive oil

4 tsp red onion, finely chopped (~¼ small onion)

1 tsp large red chilli, finely chopped, deseeded

2 tsp parsley, finely chopped

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1. Mix the Italian Crust ingredients in a bowl. Spread on a small plate.

2. Mix the Topping together in another small bowl.

3. Pat sardines dry with paper towel. Sprinkle both sides of each sardine with the salt and pepper. Sprinkle the skin side only with the paprika.

4. Press flesh side only firmly into the breadcrumbs. Place on plate, breadcrumb side up. Repeat with remaining sardines.

5. Heat oil in a large non stick skillet over medium high heat. Place sardines in, skin side down. Cook for 60 seconds, then carefully turn. Cook the crust side for 90 seconds or until golden and crispy.

6. Remove sardines onto plate, crust side up. Sprinkle with Topping. Pour remaining hot oil over sardines.

7. Serve immediately! Ideal served with crostini for the ultimate sardines on toast.

SARDINES:

8 butterflied sardines (20g each = 160g total, Note 1)

¼ tsp salt

☐ ⅛ tsp pepper

¼ tsp smoked paprika (sub normal or sweet)

3 tbsp extra virgin olive oil

ITALIAN CRUST:

☐

½ cup panko breadcrumbs (Note 2)

1 garlic clove, finely minced

2 tsp toasted pinenuts, finely chopped (Note 3)

2 anchovies fillets, finely minced (sub ¾ tsp paste, Note 4)

1 tsp baby capers, drained, finely chopped (Note 5)

1 tsp lemon zest

4 tbsp pecorino cheese, finely grated (or parmesan)

2 tsp fresh oregano, chopped (sub ½ tsp dried)

1 tbsp extra virgin olive oil

TOPPING:

4 tsp red onion, finely chopped (-¼ small onion)

1 tsp large red chilli, finely chopped, deseeded

☐ 2 tsp parsley, finely chopped