Sicilian Baked Garfish


Sicilian Baked Garfish

These Sicilian Baked Garfish are packed full of flavour and texture. 

Serves 4


12 whole garfish or sardines, gutted, cleaned

1-2 tbsp extra virgin olive oil

1 small red onion, sliced into thin rings

2 tbsp red wine vinegar

1 tsp caster sugar

Parsley leaves, to garnish


(Makes 3 cups)

1 tbsp extra virgin olive oil

1 1/2 cups coarse sourdough breadcrumbs

1/3 cup pine nuts

3 anchovies, finely chopped

1 tsp fennel seeds

2 cloves garlic, crushed

1 tsp orange zest

1 tsp lemon zest

2 tbsp currants

1 tbsp baby capers

Pinch dried chilli flakes

⅓ cup chopped parsley leaves

1 egg, lightly beaten


Preheat oven to 200°C (fan-forced). To make stuffing, heat oil in a frying pan over a medium heat. Add bread and pine nuts. Cook, stirring regularly, until lightly toasted. Add anchovies, fennel seeds and garlic. Cook, stirring, for another 1 minute. Transfer to a bowl. Add zest, currants, capers, chilli flakes, parsley and egg. Toss to combine. Season with salt and pepper.

Arrange fish in a large roasting pan lined with baking paper. Spoon 1 tablespoon of stuffing into each cavity. Scatter with remaining mixture. Drizzle with olive oil. Season with salt and pepper. Cook in preheated oven for 15 minutes, or until fish is just cooked.

Meanwhile, combine onion, vinegar and sugar in a small bowl. Stand for 10 minutes. Spoon over fish. Scatter with parsley and serve immediately


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