NUTRITION

SERVINGS

INGREDIENTS

7 oz fresh sardine fillets

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 asparagus

0.5 tsp avocado oil

PREPARATION

• 1

  In a small bowl, combine the finely chopped parsley, minced garlic, lemon zest, and a pinch of the sea salt to create a bright and aromatic gremolata.

• 2

  Pat the sardine fillets thoroughly dry with a paper towel and season both sides evenly with the remaining sea salt and black pepper.

• 3

  Heat a medium skillet over medium heat with the avocado oil and sauté the asparagus spears for 5-7 minutes until tender and lightly charred.

• 4

  Remove the asparagus from the pan and set aside, then increase the skillet heat to medium-high and add the extra virgin olive oil.

• 5

  Place the sardines in the hot skillet skin-side down and press gently with a spatula to ensure even contact for a perfectly crispy result.

• 6

  Sear for 2-3 minutes until the skin is golden and crisp, then carefully flip the fillets and cook for just 60 seconds more until the flesh is opaque.

• 7

  Transfer the sardines to a plate, drizzle with fresh lemon juice, and top generously with the herb gremolata before serving alongside the asparagus.