2 tablespoons breadcrumbs
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
I tablespoon fresh parsley, finely minced
2 grape tomatoes, finely chopped
½ garlic clove, pressed
1 tablespoon pine nuts
1 tablespoon pomegranate seeds
In a mixing bowl combine the breadcrumbs, lemon juice, lemon zest, fresh parsley, pinch of salt and ½ tablespoon olive oil. Mix well and then add the chopped tomatoes, garlic, pine nuts and pomegranate seeds.
Rinse and pat dry the sardines. Lightly season them with salt. Stuff each sardine with 1 tablespoon or less of the mixture.
Arrange them in a plate tightly next to each other, cover the plate and leave it in the refrigerator for 20 minutes.
Find the full recipe at the April issue of MAZA Cooking Journals available at the iTunes Store.