Fresh Sardines with Two-Olive Bread Crumb Crust

Ingredients

• 1.5 cups coarse bread crumbs fresh
• 4 servings lemon wedges for serving
• 0.3 cup oil-cured olives black pitted chopped
• 2 tablespoons olive oil extra-virgin
• 0.3 cup sicilian olives green pitted chopped
• 1.3 teaspoons rosemary minced
• 4 servings salt and pepper freshly ground
• 2.5 pounds sardines fresh whole

Equipment

• bowl
• frying pan
• baking sheet
• broiler

Directions

1. Preheat the broiler.
2. Spread the sardines open on a large baking sheet, skin side down. In a medium bowl, combine the bread crumbs, green and black olives, 1 1/2 tablespoons of the olive oil and the rosemary and season with salt and pepper. Top each sardine with 2 heaping tablespoons of the bread crumbs, pressing them to adhere.
3. Divide the remaining 1/2 tablespoon of olive oil between 2 large nonstick ovenproof skillets. Arrange 6 sardines in each skillet, skin side down, and cook over moderately high heat until browned on the bottom and cooked through, 3 to 4 minutes.
4. Set the skillets under the broiler, 1 at a time if necessary, and broil for 1 to 2 minutes, or until the bread crumbs are golden and crisp.
5. Serve the sardines immediately with lemon wedges.
6. ONE SERVING Calories 380 kcal, Total Fat 4 gm, Saturated Fat 6 gm
7. Wine Recommendation: The assertive flavors of sardines and olives need a clean, pleasantly sharp white wine for contrast. Look for a Sauvignon Blanc-based French wine, such as the 1996 Comte Lafond Sancerre or the 1997 Michel Lynch Sauvignon Blanc from Bordeaux.