YOUR SOLIN GENERATED RECIPE
Pan-Seared Sardines with Lemon-Herb Gremolata
Pan-seared fresh sardines topped with a zesty lemon-parsley gremolata, served over a bed of crisp arugula for a bright and nutrient-dense meal.
INGREDIENTS
6 oz fresh sardines
0.25 tbsp extra virgin olive oil
0.25 cup fresh flat-leaf parsley
1 clove garlic
1 tsp lemon zest
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
2 cups baby arugula
PREPARATION
In a small bowl, combine the finely chopped flat-leaf parsley, minced garlic, and lemon zest to create the fresh gremolata.
Pat the fresh sardines dry with a paper towel and season both sides evenly with sea salt and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat until the oil is shimmering but not smoking.
Carefully place the sardines in the skillet, skin-side down, and sear for 2-3 minutes until the skin is golden and very crispy.
Gently flip the sardines using a thin spatula and cook for another 1-2 minutes until the flesh is opaque and tender.
Place the baby arugula in a serving bowl and toss lightly with the lemon juice.
Plate the seared sardines over the arugula and generously top with the prepared lemon-herb gremolata.