Olive And Anchovy-Stuffed Whole Fish - cooking recipe

Ingredients

1 lb cherry tomatoes
2.5 oz feta cheese-stuffed green olives, finely chopped
2 tbsp finely chopped fresh flat-leaf parsley leaves
2 None anchovy fillets, drained, finely chopped
1 clove garlic, minced
1/4 cup olive oil
8 None whole sardines, cleaned, butterflied
1 None red onion, thinly sliced
2 tbsp red wine vinegar
1/2 bunch firmly packed fresh basil leaves, torn
2 tbsp flour

Preparation

Preheat oven to 425\u00b0F. Place tomatoes on an oiled baking tray and roast for 10 mins, or until softened.
Meanwhile, combine olives, parsley, anchovies, garlic and 1 tbsp oil in a medium bowl. Season to taste. Fill fish cavities with olive mixture and secure with butcher's twine.
Combine onion and vinegar in a small bowl. Let stand for 10 mins. Add basil and mix gently.
Coat fish in flour, shaking off excess. Heat remaining oil in a large frying pan. Cook sardines until browned on both sides and cooked through. Serve with roasted tomatoes and basil salad.