Sardines in Beccafico alla Palermitana

Preparation:

Preparation: Empty the sardines, remove the head and bones and wash them. In a pan in half a glass of oil, brown the breadcrumbs, then put it in a bowl and mix it with the desalted and boned anchovies, a teaspoon of chopped parsley, the pine nuts, the raisins softened in warm water and squeezed, a little salt and pepper. Fill the sardines with this stuffing and place them on a pan greased with oil and place a bay leaf between each one. Put salt, a little oil, the remaining breadcrumbs and cook in a hot oven for about 30 minutes. You will serve the sardines alla Palermo after having sprinkled them with a little lemon juice.