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🍽️ Sardine fillets stuffed with herb pesto

347 kcal · 30 min · 4 servings

Ingredients

• 2 bunches basil
• 2 garlic cloves
• 2 tbsp pine nuts
• salt
• pepper (from a mill)
• 5 tbsp olive oil
• 3 tbsp parmesan (freshly grated)
• 600 g anchovy fillets (kitchen-ready)
• 3 tbsp lemon juice
• rosemary sprig

Instructions

1. 1. Wash the basil thoroughly and shake it dry.
2. 2. Pluck the leaves from the stems and chop them roughly.
3. 3. Peel the garlic and chop it roughly as well.
4. 4. Place the chopped basil and garlic pieces into a blender or food processor along with the pine nuts.
5. 5. Season the mixture with salt and pepper.
6. 6. Blend everything finely until a creamy mass forms.
7. 7. Slowly drizzle in the olive oil while blending.
8. 8. Then stir the parmesan into the cream.
9. 9. Finally, adjust the seasoning of the herb cream with salt and pepper.
10. 10. Rinse the sardine fillets under running water.
11. 11. Pat the fillets dry with a kitchen towel.
12. 12. Drizzle the fillets with lemon juice.
13. 13. Salt and pepper the sardine fillets.
14. 14. Spread the prepared herb cream evenly over the fish fillets.
15. 15. Roll the fillets up tightly starting from the narrower end.
16. 16. Secure each fish roll with a sprig of rosemary.
17. 17. Preheat your grill to high heat.
18. 18. Place the sardine rolls on the hot grill.
19. 19. Grill the fillets for about 5 to 7 minutes.
20. 20. Turn the fillets regularly so they cook evenly on all sides.
21. 21. Serve the sardine rolls with a fresh salad of your choice.
22. 22. Garnish the dish additionally with grilled tomato slices.

Nutrition per serving

• kcal: 347
• Protein: 35 g · Fett/Fat: 22 g · Carbs: 2 g