Sardine-and-pepper-topped Cracker

Name: Sardine-and-pepper-topped Cracker
Prep time: 2 min
Cook time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Global
Ingredients: 3 leaves A few baby arugula; 1 whole-wheat Wasa cracker; 0 teaspoons fresh lemon juice; 1 piquillo pepper (drained and thinly sliced into rings); 1 Spanish sardine (drained and halved, bones removed)

You can never have too many side dish recipes, so give Sardine-and-pepper-topped Cracker a try. This dairy free and pescatarian recipe serves 1. One serving contains 48 calories, 3g of protein, and 2g of fat. 1 person found this recipe to be yummy and satisfying. If you have sardine, piquillo pepper, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 minutes.

Ingredients

Servings:

3leaves

A few baby arugula 1

whole-wheat Wasa cracker 0teaspoons

fresh lemon juice 1

piquillo pepper (drained and thinly sliced into rings)1

Spanish sardine (drained and halved, bones removed)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.