NUTRITION

SERVINGS

INGREDIENTS

6 oz Fresh sardines

0.5 cup Cannellini beans

0.5 tbsp Extra virgin olive oil

0.25 cup Fresh parsley

1 clove Garlic

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby arugula

PREPARATION

• 1

  In a small bowl, combine the chopped parsley, minced garlic, lemon zest, and lemon juice to create the gremolata.

• 2

  Pat the sardines dry with a paper towel and season both sides with sea salt and black pepper.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

• 4

  Place the sardines in the skillet, skin-side down, and sear for 2-3 minutes until the skin is golden and crisp.

• 5

  Carefully flip the sardines and cook for an additional 1 minute until the flesh is opaque and tender.

• 6

  Rinse the cannellini beans and warm them briefly in a small pan with a tablespoon of water until heated through.

• 7

  Layer the baby arugula on a plate, top with the warm beans, and arrange the sardines over the beans.

• 8

  Finish the dish by spooning the fresh gremolata over the sardines for a burst of citrus flavor.