Chef Gérald Passedat's stuffed sardines

The Sardines recipe by Gérald Passedat

Here's a captivating entry that often goes unnoticed: stuffed sardines. The renowned three-star Marseille chef, Gérald Passedat, unveils the culinary treasures of his beloved city by the Mediterranean Sea in a new addition to the "A Chef in My Kitchen" series, brought to you by Marmiton.

Livre Un chef dans ma cuisine Gérald Passédat


Ingredients to gather

For 4 people :

  • 12 fresh sardines
  • 1 garlic clove
  • 1 bunch of flat-leaf parsley
  • 50g of breadcrumbs
  • 1 lemon
  • 1 tablespoon of extra-virgin olive oil
  • 200g of spinach
  • 200g of Swiss chard
  • 50g of pitted green olives
  • 1 preserved lemon
  • Espelette pepper
  • Salt, sea salt, and freshly ground pepper

Preparing Your Stuffed Sardines

Ask your fishmonger to scale the sardines and remove their heads and entrails. Fillet the sardines from the belly and remove the central bone. Rinse the sardines with cold water, drain, and pat them dry.

Preheat the oven to 180°C (356°F).

Wash the spinach, remove the stems, and briefly cook them in boiling water. Drain them and roughly chop. Wash and chop the Swiss chard stems. Sauté the spinach and Swiss chard in extra-virgin olive oil over low heat.

Chop the garlic, preserved lemon, olives, and parsley. Add them to the pan and cook for 3 to 4 minutes.

Season with Espelette pepper, salt, and freshly ground pepper. Add the breadcrumbs to bind the stuffing.

Stuff the sardine fillets, roll them up, and secure them with toothpicks. Place them in a greased baking dish and bake for 5 to 10 minutes.

After baking, drizzle the sardines with a dash of extra-virgin olive oil and lemon juice. Sprinkle with sea salt and a twist of freshly ground pepper.


Also discover the delicious cassoulet from the Hotel Lancaster and an irresistible chocolate flan. 

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