Sardines With Chickpeas Lemon Parsley Copy Recipes

SARDINES WITH CHICKPEAS, LEMON & PARSLEY ( COPY )

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!

SARDINES WITH PARSLEY OIL

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.

SARDINES WITH CHICKPEAS, LEMON & PARSLEY

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.