Sicilian sardines (filled baked sardines in lemon and orange)

Method

1. Set the oven to 180°C/gas 4. Lay the sardines in a shallow dish and pour over the lemon and oranges juice. Leave for about 30 minutes, to marinate.

2. Meanwhile make the filling. Grind the mixed nuts using a mortar and pestle. Transfer them to a bowl, and then add all the remaining filling ingredients, except the fennel. Season to taste and mix well.

3. Remove the fish from marinade and pat dry with kitchen cloth. Lay the sardines on a clean work surface, season with salt and pepper, and then sprinkle the filling over the fish. Place the fennel slices on top.

4. Drizzle with olive oil. Carefully roll the fish and ensure that you leave the tails sticking up in the air. Line up the filled sardines in a row and place a bay leaf and a slice of orange on each side securing each side with skewers.

5. Line an ovenproof fish with greaseproof paper and lay the skewered fish on top. Drizzle with olive oil and bake for 20 minutes. Remove from the oven and pour over the orange and lemon juice. Serve immediately with a mixed salad.