Ingredients:
1 kg fresh sardines
1/4 cup olive oil
1/2 cup white breadcrumbs
1/4 cup sultanas
1/4 cup pine nuts
20 grams canned anchovies, drained and mashed
1/2 teaspoon sugar
1 tablespoon parsley, chopped
2 spring onions, chopped
salt and black pepper
lemon wedges, to serve

Directions:
Preheat oven to 180ºC (Gas mark 4). Remove heads from fish, open belly of each sardine and remove insides. Lever off each backbone with fingers by gently pulling away from flesh. Cut off at tail end of bone. Wash in salted water and dry on paper towels.
Heat half the oil in a frying pan. Add breadcrumbs; cook quickly until lightly brown. Drain crumbs on paper towels.
Place half the crumbs in a bowl, stir in sultanas, pine nuts, mashed anchovies, sugar, parsley, spring onions, salt and pepper. Stuff about 2 teaspoons of mixture into each sardine cavity.
Place stuffed sardines side by side into a well-greased baking dish in a single layer. Sprinkle any remaining stuffing over the top of sardines with the remaining cooked breadcrumbs. Drizzle the remaining olive oil over top. Bake for 30 minutes. Serve sardines accompanied by lemon wedges.