Herb-Crusted Sardine Loaf Recipe

About this recipe

This savory salmon loaf is enhanced with fresh herbs and a crispy buttered breadcrumb topping, making it a perfect pescatarian dinner option. Easy to prepare and baked to perfection, it’s a satisfying solution for a quick yet elegant meal.

Ingredients

• 25 g Parsley
• 6 pcs Licious Brown Eggs
• 500 ml Amul Slim 'N' Trim Double Toned Milk
• 100 g Sambar Onion Peeled
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 125 g Mooz Butter Garlic & Herbes
• 16 g Orika Oregano
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 125 g Golden Prize Sardine In Oil With Chili
• 1 kg Nutty Yogi Oats Flour (Gluten Free)

Instructions

1. 1. Preheat your oven to 325°F (165°C) and grease a loaf pan lightly with butter.
2. 2. In a large mixing bowl, combine 1 can of sardines, 2 beaten eggs, 1/2 cup milk, 2 tablespoons finely chopped onion, 1 teaspoon lemon juice, 1 tablespoon chopped parsley, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
3. 3. Transfer the mixture into the prepared loaf pan, pressing it down gently to form an even loaf shape.
4. 4. In a small bowl, mix 1/2 cup oats flour with 1 tablespoon melted butter. Sprinkle this mixture evenly over the top of the sardine loaf.
5. 5. Bake the loaf in the preheated oven for 30 minutes, or until the top is golden brown and the loaf is set.
6. 6. Remove from the oven and let it rest for 5 minutes before slicing. Serve warm with a side of your choice.