Pimientos Stuffed Sardines
Rinse the 10 Iberia Canned Sardines in cold water, Put them in the fridge.
In a medium bowl, pour the Iberia Breadcrumbs and 2 tbsp of grated cheese.
Add 2 tbsp Iberia Premium Olive Oil and start to mix.
Strain and finely chop the Iberia Red Sweet Pimientos and add them to bowl with the breadcrumbs.
Chop the parlsey and add it to the bowl too and start to knead the mixture.
Spread the sardines on a large oven dish, covered with a baking sheet, spread 2 tbsp Iberia Premium Olive Oil, add a pinch of salt and pepper.
In a large tray instead pour all of the breadcrumb mix, here is where we are going to form the rolls.
Lay each fillet in this oil mixture, to coat them all, then toss the sardines in the tray with the breadcrumb.
Cover the sardines in breadcrumbs, and start to roll each sardine, then stick a wooden stick in the roll to keep it from unrolling.
Lay them in the first baking dish again, and sprinkle with a little bit of olive oil again.
Cook in preheated oven at 185°C for 12 minutes.
Serve topped with chopped parsley.