Olive And Anchovy-Stuffed Whole Fish

• 1 lb cherry tomatoes
• 2.5 oz feta cheese-stuffed green olives, finely chopped
• 2 tbsp finely chopped fresh flat-leaf parsley leaves
• 2 None anchovy fillets, drained, finely chopped
• 1 clove garlic, minced
• 1/4 cup olive oil
• 8 None whole sardines, cleaned, butterflied
• 1 None red onion, thinly sliced
• 2 tbsp red wine vinegar
• 1/2 bunch firmly packed fresh basil leaves, torn
• 2 tbsp flour

1. Preheat oven to 425u0b0F. Place tomatoes on an oiled baking tray and roast for 10 mins, or until softened.
2. Meanwhile, combine olives, parsley, anchovies, garlic and 1 tbsp oil in a medium bowl. Season to taste. Fill fish cavities with olive mixture and secure with butcher's twine.
3. Combine onion and vinegar in a small bowl. Let stand for 10 mins. Add basil and mix gently.
4. Coat fish in flour, shaking off excess. Heat remaining oil in a large frying pan. Cook sardines until browned on both sides and cooked through. Serve with roasted tomatoes and basil salad.

tomatoes, feta cheese, parsley, anchovy, clove garlic, olive oil, sardines, red onion, red wine vinegar, basil, flour

Taken from recipes-plus.com/api/v2.0/recipes/34025 (may not work)