Roasted Sardines With Olives, Capers And Parsley

3 faves
More from this source
Food & Wine

Comments

Add a comment

Ingredients

1 lemon, halved, plus 1 teaspoon finely grated lemon zest and 2 tablespoons fresh lemon juice

6 baby artichokes

3/4 pound sunchokes, scrubbed but not peeled

3 tablespoons canola oil

18 fresh sardines (about 2 ounces each), cleaned and scaled

Salt and freshly ground pepper

2 garlic cloves, thinly sliced

3/4 cup green olives, such as Cerignola, pitted and chopped

3 cups loosely packed flat-leaf parsley leaves

2 tablespoons chopped oregano

2 tablespoons capers, drained

2 serrano chiles, seeded and minced

4 cups baby arugula (4 ounces)

2 tablespoons extra-virgin olive oil

You might also like

Roasted Sardines With Green Garlic Gremolata
The Year In Food
Grilled Sardines With Garlic Roasted Jersey Roy...
Great British Chefs
Dinner Tonight: Sardines With Lemon And Mint Salsa
Serious Eats
Spaghetti With Sardines, Cauliflower, And Kale
Whole Living
Sardine Pâté
David Lebovitz
Bacon-Wrapped Sardines
Saveur
Sardines On The Gril
La Tartine Gourmande
Sardine-And-Pepper-Topped Cracker
Whole Living
Watercress Salad With Sardines, Oranges, And Pe...
Whole Living
Grilled Sardines Over Wilted Baby Arugula
Whole Living