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Sardines with roasted cauliflower and lime gremolata recipe
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6 ratings
Fried until flaky and mouthwateringly crispy-skinned, these sardines taste heavenly served on a bed of roasted cauliflower, peppers and chickpeas, and finished with a fragrant gremolata. You can even enjoy this Italian-inspired main guilt-free, as it's high in protein, low in salt and saturates, and ticks off two of your five a day. See method
Ingredients
- 500g cauliflower florets
- 1 red pepper, seeded and chopped into chunks
- 1 green pepper, seeded and chopped into chunks
- 400g tin chickpeas, rinsed and drained
- 1 tbsp olive oil
- 15g dill, finely chopped
- 1 garlic clove, crushed
- 1 lime, zested and juiced
- 8 sardines, gutted and cleaned
If you don't have chickpeas, you can use any tinned bean in water
Each serving contains
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Energy
1345kj
322kcal
16%
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Fat
13g
18%
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Saturates
3g
15%
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Sugars
7g
8%
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Salt
0.7g
12%
of the reference intake
Carbohydrate 19.1g
Protein 33.2g
Fibre 3.2g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the cauliflower, peppers and chickpeas into a large roasting tin and drizzle with the oil; season and mix. Roast on the top shelf for 25 mins.
- Meanwhile, make the gremolata by mixing the dill, garlic, lime zest and juice. Season to taste and set aside.
- While the vegetables are roasting, cook the sardines in a nonstick frying pan for 4-5 mins on each side over a medium-high heat.
- Divide the vegetables between four plates and top each with two sardines. Sprinkle with the gremolata.
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