Rolled sardines

Preparation:

Preparation: Peel the tomatoes, divide them into wedges, remove the seeds. Fillet the sardines leaving their skin on. Open them in half without dividing the spine. Arrange an anchovy fillet and a tomato wedge on each one. Roll them up and secure them with a toothpick. In a bowl mix bread, parsley and minced garlic clove, salt and pepper; soften with a drizzle of oil. Grease a pan and arrange the rolls, sprinkle them with the bread mixture making it adhere well. Drizzle with a drizzle of oil and sprinkle with the juice of half a lemon. Cover and cook for half an hour on low heat.