MEDITERRANEAN SARDINES RECIPES

MEDITERRANEAN SARDINE DISH RECIPE | EAT SMARTER USA

Mediterranean Sardine Dish recipe | Eat Smarter USA image

The Mediterranean Sardine Dish recipe out of our category saltwater Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 4 hours 30 minutes

Yield 4

Number Of Ingredients 11

Ingredients

18 ounces fresh Sardine
1 small Fennel bulb (finely diced)
1 onion (finely chopped)
1 teaspoon peppercorns
0.25 teaspoon salt
1 cup water
1 cup dry white wine
1 lemon (sliced)
0.5 bunch parsley (finely chopped)
1 clove garlic cloves (crushed)
olive oil (to cover)

Steps:

Split the fish open and remove the backbones.
Put the fennel, onion, peppercorns, salt, water, wine and lemon slices into a pan. Bring to a boil and simmer for 5 minutes.
Add the sardines and cook for 5-10 minutes, until the fish is cooked. Set aside to cool.
Drain off the liquid and place the sardines in a shallow dish with the olive oil, fennel, parsley and garlic. Discard the lemon slices. Cover and leave to stand for about 4 hours before serving.

MEDITERRANEAN VEGETABLE AND SARDINE SALAD - DELICIOUS ...

Mediterranean vegetable and sardine salad - delicious ... image

This filling roasted Mediterranean vegetable and sardine salad comes with juicy tomatoes golden sourdough croutons for a lovely lunch option. Add more healthy recipes to your lunchtime rota, with our warm salad recipe collection.

Provided by Jen Bedloe

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield Serves 2

Number Of Ingredients 11

Ingredients

1 aubergine, cut into chunks
1 courgette, cut into chunks
1 red onion, cut into wedges
2 fat garlic cloves, bashed with the side of a cook’s knife and peeled
½ tsp dried oregano
Grated zest and juice 1 lemon
2 tbsp olive oil
200g cherry tomatoes
2 slices sourdough (or rustic) bread, cut into chunks
Handful basil leaves
1 tin sustainable sardines (we used a 140g tin Ortiz)

Steps:

Heat the oven to 180ºC/gas 6. Put the aubergine, courgette, red onion and garlic in a roasting tin, then add the oregano, lemon zest and some black pepper. Drizzle over 1½ tbsp of the olive oil, then roast for 30 minutes. Remove the tin, toss everything together, then add the tomatoes and roast for 10 minutes more.
On a separate oven tray, toss the sourdough with the rest of the oil, then bake for 10 minutes or until golden and crisp.
Add the lemon juice and basil to the roasted veg, then divide between 2 bowls along with the croutons and sardines. Serve warm or at room temperature

Nutrition Facts : Calories 419kcals, FatContent 20.1g fat (3.6g saturated), ProteinContent 19.6g, CarbohydrateContent 35.9g (11.1g sugars), FiberContent 8.3g

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