+
0 (0)

Appetizers, Fish and Shellfish

Sardines broiled with mustard breadcrumbs

Sardines broiled with mustard breadcrumbs
Mel Melcon / Los Angeles Times

Though most people are familiar only with canned sardines, the fresh ones are an entirely different fish -- small and rich, with a pronounced flavor that's like a more assertive tuna. With the current passion for big rusticated flavors, it's ... Read more

Total time: 30 minutes | Serves 4 to 6
  • 2 pounds sardines, cleaned
  • Salt and pepper
  • 2 tablespoons Dijon mustard
  • 3/4 cup fresh fine breadcrumbs
  • Olive oil

Step 1Preheat the broiler. Season the sardines generously on both sides. Arrange them on a plate and brush the skin side liberally with the mustard. Place the breadcrumbs in a wide bowl and press the skin sides of the sardines into the breadcrumbs to make a sturdy coating.

Step 2Arrange the sardines breaded-side up on a broiler pan, drizzle the breadcrumbs lightly with olive oil and broil until the breadcrumbs are well-browned and the fish is bubbling hot, 4 to 6 minutes. Serve immediately.


HAVE YOU TRIED


Creamed leeks
Creamed leeks

Greek olive tapenade with feta
Greek olive tapenade with feta

Polish white borscht
Polish white borscht

Sweet Potato Noodles (Chapchae)
Sweet Potato Noodles (Chapchae)

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Grilled eggplant dip with tahini, yogurt and roasted chiles
Potato latkes with feta cheese and two onions
Bacon-wrapped pork belly
Japanese asparagus with pounded sesame sauce