NUTRITION

SERVINGS

INGREDIENTS

6 oz fresh sardines

0.5 cup cannellini beans

0.5 tbsp extra virgin olive oil

1 tbsp fresh parsley

1 tsp lemon zest

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 cup arugula

PREPARATION

• 1

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

• 2

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

• 3

  Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until the oil begins to shimmer.

• 4

  Carefully place the sardines skin-side down in the skillet, pressing gently with a spatula to ensure full contact for a crispy finish.

• 5

  Sear the sardines for 2 to 3 minutes until the skin is golden and crisp, then flip and cook for 1 more minute until opaque.

• 6

  Rinse the cannellini beans and warm them slightly in a small pan, seasoning with a touch of salt if desired.

• 7

  Plate a handful of fresh arugula, top with the warmed white beans, and arrange the seared sardines over the top.

• 8

  Finish the dish by spooning the vibrant gremolata over the sardines and serve immediately while the skin is still crunchy.