Crispy Sardines

This recipe comes from the Summer section ofSeasons, so it’s light and tasty and I can imagine eating it with a fresh salad, sitting on a balcony enjoying the sunshine. However, being the middle of winter, we enjoyed this meal with boiled potatoes and steamed baby bok choy safe and warm inside.
Ingredients

4 tins of sardines in springwater (1 can per person is a good ratio)

1/4 cup lemon rind (we didn’t use this, we only used a little)

a dash of olive oil

1 tbsp chopped mint leaves

sea salt & cracked black pepper

baby bok choy 

Method

1. Open and drain sardines.
2. Place sardines, lemon rind, olive oil, mint leaves, salt and pepper in a bowl. Toss to coat.
3. Set sardines aside to marinate for 30 minutes. We left them about 10 minutes and they were fine.
4. Heat a non-stick frying pan over high heat and cook the sardines until crispy.
5. When sardines are almost done, slice and add the bok choy on top to steam.

Serves well with chopped up boiled potatoes.

Serves 4

Taste Rating: 4 / 5
Health Rating: 141 calories /589 kilojoules per serve. 259 calories / 1083 kilojoules including potato.