Mince raisins and pine nuts. Slice lemon into half-moon pieces and juice the remaining half. Tear bay leaves into halves.

Wash sardines thoroughly and pat dry with paper towels.

Mix lemon juice with olive oil and a pinch of salt and pepper to prepare the lemon sauce.

Heat olive oil in a pan over medium heat and toast breadcrumbs until golden brown.

Combine toasted breadcrumbs with raisins, pine nuts, parsley, salt, pepper, and olive oil to make the stuffing (Ripieno).

Place a portion of stuffing on each sardine and roll from head to tail. Arrange sardines in a baking dish, inserting lemon slices and bay leaves between them. Sprinkle remaining stuffing on top.

Bake in a preheated oven at 200°C for 15-20 minutes until sardines are cooked through.