YOUR SOLIN GENERATED RECIPE
Pan-Seared Sardines with Lemon-Garlic Spinach and Brown Rice
Pan-seared sardines and garlic spinach served over a bed of fiber-rich brown rice, finished with a bright squeeze of zesty lemon.
INGREDIENTS
5.8 ounces Sardines (canned in water, drained)
1 cup cooked Brown Rice
3 cups Fresh Spinach
1.5 teaspoons Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice to save time.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the minced garlic to the skillet and sauté for about one minute until fragrant but not browned.
Add the fresh spinach to the pan and toss frequently until the leaves are just wilted, then transfer the spinach to a plate.
Pat the drained sardines dry with a paper towel to ensure a good sear.
Place the sardines in the same skillet and cook for 2 minutes per side until they are heated through and the edges become slightly crisp.
Assemble the meal by placing the sardines over a bed of brown rice and garlic spinach.
Drizzle the entire dish with fresh lemon juice and a pinch of sea salt or cracked black pepper if desired.