Scale, gut, and take out the central bone and head of the sardines.

Wash and dry (leave the tail), and split them open horizontally long ways from the neck, down and open it like you would a book.

Put the breadcrumbs in a non-stick pan with oil and minced garlic.

Let it brown over low heat; be careful not to burn it.

Put the breadcrumbs in a bowl that you have prepared, add the raisins, pine nuts, sugar, salt, pepper, and finely chopped parsley. Mix well.

Put some of the stuffing in each sardine and roll it up so you obtain a roll and place it in an oiled pan, with a bay leaf and an orange slice.

Continue in this way, alternating the sardine roll and a bay leaf, in a line.

Add a little olive oil to the sardine rolls and the orange juice, sprinkle with breadcrumbs and place in a preheated oven for about 20 minutes at 180°C (356°F).