Roasted Sardines with Olives, Capers and Parsley

Name: Roasted Sardines with Olives, Capers and Parsley
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 baby artichokes; 113 grams cups baby arugula; 3 Tbsps canola oil; 2 Tbsps capers, drained; 710 milliliters loosely packed flat-leaf parsley leaves; 1 kilograms 18 fresh sardines (about each), cleaned and scaled; 2 garlic cloves, thinly sliced; 177 milliliters green olives, such as Cerignola, pitted and chopped; 1 lemon, halved, plus 1 teaspoon finely grated lemon zest and 2 tablespoons fresh lemon juice; 2 Tbsps extra-virgin olive oil; 2 Tbsps chopped oregano; 6 servings Salt and freshly ground pepper; 2 serrano chiles, seeded and minced; 340 grams sunchokes, scrubbed but not peeled

You can never have too many main course recipes, so give Roasted Sardines with Olives, Capers and Parsley a try. One portion of this dish contains approximately 35g of protein, 33g of fat, and a total of 504 calories. This recipe serves 6. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have flat-leaf parsley leaves, baby arugula, olives, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

Fill a large bowl with water and squeeze the lemon into it. Snap off the green outer leaves of the artichokes until you reach the yellow leaves.

Ingredients you will need

Artichoke

Lemon

Water

Equipment you will use

Bowl

Cut off the top third of each artichoke. Using a mandoline or a food processor fitted with the slicing blade, thinly shave the artichokes.

Ingredients you will need

Artichoke

Equipment you will use

Food Processor

Mandoline

Add them to the lemon water. Shave the sunchokes into the lemon water.

Ingredients you will need

Jerusalem Artichoke

Lemon

Water

In a very large ovenproof skillet, heat the canola oil until nearly smoking. Season the sardines lightly with salt and pepper and add them to the skillet. Cook for 3 minutes, then flip the sardines and add the garlic, olives, parsley, oregano, capers, chiles and lemon zest.

Ingredients you will need

Salt And Pepper

Canola Oil

Lemon Zest

Sardines

Oregano

Parsley

Capers

Chili Pepper

Garlic

Olives

Equipment you will use

Frying Pan

Transfer the skillet to the oven and roast the sardines for about 5 minutes, or until cooked through.

Ingredients you will need

Sardines

Equipment you will use

Frying Pan

Oven

Drain the artichokes and sunchokes and pat dry. Return them to the bowl and add the arugula, olive oil and lemon juice. Season lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice