YOUR SOLIN GENERATED RECIPE
Sardine and Roasted Vegetable Medley
Sardines pan-seared until crisp and served over a vibrant medley of oven-roasted zucchini, peppers, and asparagus finished with a bright squeeze of lemon.
INGREDIENTS
6.75 oz sardines canned in water
1 medium zucchini
1 medium red bell pepper
1 bunch asparagus
0.25 whole red onion
0.5 tbsp extra virgin olive oil
2 cloves garlic
1 tbsp lemon juice
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Slice the zucchini into half-moons, cut the bell pepper into thin strips, and trim the tough woody ends off the asparagus.
Thinly slice the red onion and mince the garlic cloves.
Place all the prepared vegetables and garlic on the baking sheet, then drizzle with olive oil and sprinkle with oregano, salt, and pepper.
Toss the vegetables well to coat evenly and spread them out in a single layer.
Roast the vegetables for 15-20 minutes until they are tender and show slight caramelized charring at the edges.
While the vegetables roast, drain the sardines and gently pat them dry with a paper towel to ensure a good sear.
Heat a non-stick skillet over medium-high heat and sear the sardines for 1-2 minutes per side until they are heated through and slightly golden.
Plate the roasted vegetable medley, top with the seared sardines, and finish with a fresh drizzle of lemon juice and chopped parsley.