Baked Sardine Loaf With Lemon And Parsley Recipe

About this recipe

This hearty baked salmon loaf is perfect for a pescatarian dinner. Flavored with fresh parsley and a hint of lemon, it’s a satisfying solution for those seeking a quick and nutritious meal.

Ingredients

• 25 g Parsley
• 180 ml Mother Dairy Milk
• 50 g The Select Aisle Bread Crumbs
• 6 pcs Licious Brown Eggs
• 100 g Sambar Onion Peeled
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 pc (50 g) On1Y Pepper Grinder
• 1 kg Supreme Harvest Iodized Salt
• 125 g Golden Prize Sardine In Oil With Chili

Instructions

1. 1. Preheat your oven to 350°F (175°C) and lightly oil a loaf pan.
2. 2. Drain the canned sardines, reserving the liquid, and flake the sardines into a large mixing bowl.
3. 3. In a separate bowl, pour 1/3 cup milk over 3/4 cup bread crumbs and let it sit for 5 minutes to absorb.
4. 4. Finely chop 2 tablespoons of onion and 1 tablespoon of fresh parsley, then add them to the sardines along with 2 beaten eggs, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and a pinch of pepper.
5. 5. Mix the soaked bread crumbs into the sardine mixture until well combined.
6. 6. Spoon the mixture into the prepared loaf pan, smoothing the top evenly.
7. 7. Bake in the preheated oven for 40 to 45 minutes, or until the loaf is firm and cooked through.
8. 8. Remove from the oven, let cool for 5 minutes, then carefully unmold onto a serving plate. Slice and serve warm.