GREEK STUFFED SARDINES

Finely chop the onion, fennel and garlic with a sharp knife on a cutting board. Heat a large on-stick pan over high heat and add the butter. Sauté the finely chopped vegetables, sprinkle with red pepper flakes and season with salt and pepper. Add the lemon and orange zest, pour in lemon and orange juice and let cook over low heat for 5-6 minutes. Turn off the heat, chop the dill and parsley and add them to the pan, stirring to combine. Line a baking sheet with parchment paper, lay half of the sardines fillets, skin side down, and spoon over the mixture. Sprinkle with rusk crumbs and cover with the remaining sardines, skin side up. Season with salt and pepper. Roast in a preheated oven, at 200°C for 5-6 minutes, depending on the sardines’ size. Serve stuffed sardines on a plate and drizzle little olive oil.