Fresh Baked Sardines - serves 4

2 tbsp olive oil
2 large onions, sliced into rings
3 garlic cloves, chopped
2 large zucchini, cut into sticks
3 tbsp fresh thyme, stalks removed
8 sardine fillets or about 2 1/4 pounds sardines, filleted
1 cup grated Parmesan cheese
4 eggs, beaten
2/3 pint milk salt and pepper

Heat 1 tbsp of the olive oil in a skillet. Add the onion rings and chopped garlic and saute for about 2-3 minutes.
Add the zucchini to the skillet and cook, stirring for about 5 minutes, or until golden.
Stir 2 tbsp of thyme into the mixture.
Place half the onions and zucchini in the base of a large ovenproof dish. Top with the sardine fillets and half the grated Parmesan cheese.
Place the remaining onions and zucchini on top and sprinkle with the remaining thyme.