Author: Arun Kumar

Name: Baked Sardines with Fig & Pine Nut Stuffing
Total time: 1 h
Yield: 6
Ingredients: ⅔ cup (130g) chopped dried figs; ⅓ cup (80ml) red wine vinegar; ⅓ cup (80ml) extra virgin olive oil; 1 cup (70g) coarse day-old sourdough breadcrumbs; 1 medium red onion (170g), chopped finely; 2 cloves garlic, crushed; 2 teaspoons finely grated lemon rind; 2 tablespoons finely chopped fresh rosemary; 2 tablespoons finely chopped fresh flat-leaf parsley; 2 tablespoons pine nuts, toasted; 1 tablespoon lemon juice; 12 fresh sardines (660g), cleaned, butterflied, with head and tails intact; 2 tablespoons fresh rosemary leaves, extra; 1 medium fennel bulb (300g), trimmed, sliced thickly, fronds reserved; 1 medium radicchio (200g), cut into 12 wedges; 2 tablespoons vincotto; lemon wedges, to serve

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