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Description
I’m very fond of fresh sardines, which I’m flavouring here with classic Sicilian ingredients - olive oil, olives, tangy capers and lemon – to cut through their strong, rich flavour. This dish would be great for a starter or a light lunch.
Ingredients
US|METRIC
2 SERVINGS
- 1 lemon (plus half a lemon)
- 4 tsp. olive oil (plus extra for oiling pan)
- 1 Tbsp. pitted black olives (sliced)
- 2 Tbsp. capers (small)
- ½ a Knorr Fish Stock Cube
- 4 sardines (scaled, gutted and heads cut off)
- parsley sprigs (for garnish, optional)
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Directions
- First, segment a lemon. Using a fine, sharp knife, cut a slice off each end so that you can stand the lemon on the board. Then cut the peel and the pith off on all sides, revealing the flesh. Cut along each segment within the white membrane, cutting out each segment of lemon flesh. Cut the lemon segments into pieces, mix with half tsp of olive oil to soften the lemon and mellow its flavour and set aside
- Mix the capers with quarter tsp of olive oil and set aside. Mix the olives with quarter tsp of olive oil and set aside. The reason I do this to mellow the flavour of the olives and the capers.
- Make a paste by crumbling the Knorr Fish Stock Cube into 1 tsp of olive oil until dissolved. Pat the sardines dry inside and out with kitchen paper. Season the sardines by rubbing the paste inside and outside the sardines. The good thing about using this paste is that it sticks to the sardines.
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