Yield
4

If omega-3-rich fresh sardines are hard to find, small bluefish or mackerel fillets can be used instead.

How to Make It

Step 1

Preheat the broiler. 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.

Step 2

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.

Step 3

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. Serve the sardines immediately with lemon wedges.

Step 4

ONE SERVING Calories 380 kcal, Total Fat 4 gm, Saturated Fat 6 gm

Step 5

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.

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