5 MINUTE MEDITERRANEAN SALAD WITH SARDINES AND CHICKPEAS
Steps:
- Mix the first 6 ingredients in a medium bowl.
- Add the sardines carefully, do not crush them or smash them. Add the lemon juice and gently toss, some sardines will break in smaller pieces.
- Sprinkle with parsley and drizzle with 1-2 teaspoons olive oil (as needed depending on how much you used from the canned sardines).
- Finish with some fresh ground pepper before serving.
SARDINES WITH CHICKPEAS, LEMON & PARSLEY ( COPY )
Yield 6
Number Of Ingredients 8
Steps:
- 1.Mix together the lemon zest, parsley and half of the chopped garlic and set aside.2. Put a very large pan (a paella pan is ideal or a large sturdy baking tray with a lip) on the frill and heat until very hot. Add the oil, heat for a few seconds, then lay the sardines on the pan. sautee for 3 mins until the underside is golden, then turn over and saute for another 3 mins. Lift out of the pan and onto a plate.3. Fry the remaining garlic (add another splash of oil if you need to) for 1 minute until softened. Pour in the white wine, scrape any bits off the bottom of the pan with a wooden spoon and boil for 1 minute or until reduced by half.4. Tip in the chickpeas and tomatoes, then stir until heated through. Season with plenty of pepper and salt to taste, then nestle the fish back into the pan. Take off the heat, sprinkle with the parsley mixEnjoy!
Nutrition Facts :
SARDINES WITH CHICKPEAS, LEMON & PARSLEY
Sardines cooked on the barbie are a great summer treat - you can cook indoors too in a single pot
Provided by Good Food team
Time 20m
Number Of Ingredients 9
Steps:
- Season the flour and scatter over a large plate. Dip the sardines in the flour, one at a time. Mix together the lemon zest, parsley and half of the chopped garlic and set aside.
- Put a very large pan (a paella pan is ideal or a large sturdy baking tray with a lip) on top of the barbecue and heat until very hot. Add the oil, heat for a few seconds, then lay the floured sardines in the oil in one layer. Fry for 3 mins until the underside is golden, then turn over and fry for another 3 mins. Lift out of the pan and onto a plate.
- Fry the remaining garlic (add another splash of oil if you need to) for 1 min until softened. Pour in the white wine, scrape any bits off the bottom of the pan with a wooden spoon and boil for 1 min or until reduced by half.
- Tip in the chickpeas or butter beans and tomatoes, then stir until heated through. Season with plenty of pepper and salt to taste, then nestle the fish back into the pan. Take off the heat, sprinkle with the parsley mix and serve with plenty of crusty bread to mop up the juices.
Nutrition Facts : Calories 330 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 0.72 milligram of sodium
SARDINES WITH PARSLEY OIL
We love tinned fish in the test kitchen - especially sardines! We used plain sardines packed in oil for this recipe, but they come packed with all sorts flavors like lemon, chile peppers, tomato, and herbs. Find your favorite!
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Open 1 tin sardines packed in oil and pour off the oil into a small bowl. Add 1/4 cup finely chopped parsley, 2 tablespoons toasted pine nuts, the zest and juice of 1 lemon, 1 teaspoon honey and 1/2 teaspoon red pepper flakes to the bowl with the oil. Serve with the sardines and crackers.
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- Pat the sardines dry with paper towels and season generously with salt. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add 3 of the garlic cloves and cook over moderate heat, stirring occasionally, until fragrant, about 1 minute. Add half of the sardines, 1 tablespoon of the parsley and ½ teaspoon of the crushed red pepper. Cook over moderately high heat, turning once, until the sardines are browned and just cooked through, about 5 minutes. Add 1 tablespoon of the vinegar and cook until the liquid is reduced, about 1 minute. Discard the garlic and transfer the sardines to a platter; tent with foil. Wipe out the skillet and repeat with the remaining olive oil, garlic, sardines, parsley, crushed red pepper and vinegar.
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