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Baked Pilchards with Orange and Pine Nuts
Baked Pilchards with Orange and Pine Nuts is a modern English recipe (originating in Cornwall) for a classic dish sardine fillets with an orange, breadcrumb and pine nut topping that are oven baked to cook. The full recipe is presented here and I hope you enjoy this classic English version of: Baked Pilchards with Orange and Pine Nuts.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Baking RecipesBritish Recipes
Pilchards are adult sardines and in Cornwall they are both plentiful and sustainably line-caught. This is a healthy oily fish and what used to be cheap food for the common people has become a delicious dish for the health and environmentally conscious.
Ingredients:
12 sardine fillets
finely-grated zests of 2 oranges
6 tbsp fresh breadcrumbs
3 tbsp pine nuts, finely chopped
juice of 2 oranges
4 tbsp parsley, finely chopped
extra-virgin olive oil for drizzling
Method:
In a bowl, mix together the orange zest, breadcrumbs, pine nuts, orange juice and parsley.
Arrange the pilchard fillets, skin side down, on an oiled baking tray. Spoon over the orange mixture then drizzle over a little extra-virgin olive oil then season to taste.
Transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 10 minutes, or until the fish is cooked through and the topping is golden.
Transfer to warmed serving plates, giving two sardine fillets per portion and accompany with boiled new potatoes and seasonal vegetables.
Serve immediately.
Alternatively, if serving as a summer dish accompany with a crisp salad and crusty bread.
