Fresh Sardines stuffed with Ricotta and Herbs

For a flavourful Italian fish dish try Gino D'Acampo's recipe for sardines, stuffed with herbed ricotta and served on a tomato carpaccio
By Gino D'Acampo
Fresh Sardines stuffed with Ricotta and Herbs
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 16 fresh anchovies
  • 250 g ricotta cheese
  • 50 g toasted breadcrumbs
  • 2 eggs
  • 3 tbsp finely chopped flat leaf parsley
  • 2 tbsp finely chopped chives
  • 1 tbsp capers, in salt, finely chopped
  • 1 clove garlic, finely chopped
  • 1 pinches black pepper
  • 5 tbsp Italian olive oil

For the tomato salad

  • 8 large tomatoes, sliced
  • 4 tbsp extra virgin Italian olive oil
  • 1 pinches black pepper


1. Preheat the oven to 180ºC/gas 4.

2. Clean the sardines by removing the head, spine and insides. Wash them in cold water and dry them on some kitchen paper.

3. Open each sardine and lay flat on a chopping board with the skin down.

4. To prepare the stuffing, in a large bowl, mix together the ricotta, breadcrumbs, eggs, parsley, chives, capers and garlic until you create a smooth paste. Season with salt and freshly ground pepper.

5. Spread a couple of tablespoon of the mixture on each flat sardine and then cover with another sardine, creating a stuffed fish sandwich effect.

6. Place the stuffed sardines on a baking tray brushed with some of the olive oil and drizzle over the remaining olive oil.

7. Bake the sardines in the oven for 20 minutes.

8. Meanwhile, prepare the tomato salad. Dress the tomato slices with the extra-virgin olive oil, salt and freshly ground pepper.

9. Serve the sardines at once on a bed of tomato salad.

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