Easy to make and very fishy tasting! These parcels make a good snack. I used dill in the filling as it was all I had in terms of green herbs but I think the delicate dill taste was rather overpowered. Parsley or coriander might be a better choice.
Ingredients (makes 3)
Ingredients (makes 3)
- 3 sheets of filo pastry.
- 1 small tin of sardines in olive oil or vegetable oil (120g).
- 1 small pickled lemon, deseeded and finely chopped.
- 1 medium strength chilli, deseeded and finely chopped.
- 1 medium tomato, deseeded and finely chopped.
- Dill, parsley or coriander, finely chopped.
- Heat the oven to 180C
- Carefully remove the sardines from the tin. Reserve the oil.
- Split each sardine lengthways and fill with a layer of lemon, chilli, tomato an herbs.
- Brush the filo sheets with the reserved sardine oil.
- Place a stuffed sardine on each piece of filo, close to the edge nearest to you, but allowing a margin.
- Fold the end of the pastry over the fish and then fold the sides inwards.
- Brush folded edges with more of the oil.
- Carefully roll over the fish and pastry to wrap and form a parcel.
- Brush with more of the oil.
- Place on a non-stick baking tray and bake for 20 minutes until golden. Serve hot or at room temperature.
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