Seafood-Stuffed Whole Roasted Sardine Fillets with Lemon Herb Butter Sauce

A flavorful portuguese lunch perfect for paleo eaters - made for visual appeal and culinary depth.

Time: (Prep, Cook, Total) Prep: 15 min, Cook: 20 min, Total: 35 min

Servings: 4 servings

Difficulty: Advanced

Cuisine: Portuguese

Allergens

Contains no common allergens unless specified.

Ingredients

4 whole sardines, cleaned and scaled 1 cup shelled shrimp, deveined 1 cup fresh spinach, roughly chopped 2 cloves garlic, minced Salt and pepper, to taste 1/3 cup coconut oil 1/4 cup lemon juice 1/4 cup fresh parsley, finely chopped 1/4 cup fresh dill, finely chopped 2 tbsp capers 2 tbsp almond flour 2 tbsp olive oil

Instructions

a. Preheat the oven to 375°F (190°C). b. Season sardines with salt and pepper, then stuff each fillet with a combination of shrimp, spinach, garlic, capers, and almond flour. c. Heat coconut oil in a saucepan over medium heat. Add lemon juice, parsley, dill, and olive oil stir until well combined and slightly thickened. d. Brush the lemon herb butter sauce on top of each stuffed sardine fillet, then transfer them to an oven safe dish. e. Bake for 20 minutes or until golden brown and sardines flake easily with a fork. Serve immediately.

Chef’s Insight

Sardines are a sustainable seafood choice, rich in omega-3 fatty acids and low in mercury content, making them an excellent option for a Paleo diet.

Notes

The lemon herb butter sauce can be prepared in advance to save time during cooking. Ensure that the sardines are fresh and of high quality for the best results.

Substitutions

For the sardines, you can use other Paleo-friendly fish like mackerel or herring. If you're not on a Paleo diet, you could replace the almond flour with breadcrumbs.

Alternative Preparations

You can grill the stuffed sardines for an alternative cooking method, using indirect heat to prevent burning.

Alternative Methods

For a more hands-on approach, you could use a stovetop griddle to cook the fillets instead of using the oven.

Best Storage Practice

Store leftovers airtight, refrigerate up to 3 days.

Shelf Life

Fresh sardines can be stored in the refrigerator for up to two days.

Plating Tips

Arrange each whole roasted sardine fillet on a plate, with its tail facing away from the viewer. Spoon the lemon herb butter sauce generously over the top and around the sides of the fish, creating a circle of sauce that complements the shape of the plate.

Nutrition Facts

(per serving) Calories: 550 kcal Carbohydrates: 9g Protein: 43g Fat: 42g Saturated Fat: 17g Cholesterol: 230mg Sodium: 850mg Fiber: 3g Sugar: 2g