Ingredients for the Sardines
- 10 large sardines
- 100 g crumbled feta cheese
- 1 Florina pepper, finely chopped
- A small amount of chopped parsley
- Oregano
- 2 garlic cloves, finely chopped
- Salt
- Pepper
- Olive oil
Preparation
- Clean the sardines by removing the scales and head, rinse well, and allow them to drain.
- Gently open each sardine with your fingers, being careful not to split them in two, remove the central bone, and keep the tail intact.
- Place the sardines open on a tray, season with salt, and set aside.
- In a bowl, combine the feta, parsley, pepper, oregano, garlic, pepper, and olive oil. Mix well.
- Stuff each sardine with 1 teaspoon of the mixture.
- Arrange the sardines in an oiled baking dish, placing them close together to keep the filling secure. Drizzle lightly with olive oil.
- If there is leftover filling, it can be baked alongside the sweet potatoes.
- Bake in a preheated oven at 170-180°C (338-356°F) for 20-25 minutes.
Ingredients for the Sweet Potatoes
- 3 sweet potatoes
- Salt
- Pepper
- Oregano
- 1 garlic clove, finely chopped
- Olive oil
Preparation for the Sweet Potatoes
- Wash the sweet potatoes well and cut them into pieces of your desired size.
- Place them in a baking dish, add salt, pepper, garlic, oregano, and olive oil, and mix well to coat evenly.
- Bake in a preheated oven at 180-190°C (356-374°F) for about 35-40 minutes.
- Once golden on one side, remove from the oven and carefully flip them to crisp the other side as well.
- Serve hot for a crispy and flavorful side.
This beautiful dish of stuffed sardines with roasted sweet potatoes brings together the freshness of the sea and the earthiness of sweet potatoes, creating a satisfying meal full of Mediterranean flavors. Enjoy it warm!
