YOUR SOLIN GENERATED RECIPE
Pan-Seared Sardines with Lemon-Herb Gremolata
Fresh sardines pan-seared until the skin is perfectly crisp, topped with a zesty lemon-herb gremolata and served over a bed of tender wilted spinach.
INGREDIENTS
8 oz Fresh sardines
0.5 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 cup Baby spinach
0.5 tsp Red pepper flakes
PREPARATION
Prepare the gremolata by mixing the finely chopped parsley, minced garlic, lemon zest, and lemon juice in a small bowl and set aside.
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 stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Carefully place the sardines in the pan, skin-side down, and sear for 2 to 3 minutes without moving them until the skin becomes golden and crispy.
Gently flip the sardines using a thin spatula and cook for an additional 1 to 2 minutes until the flesh is opaque and cooked through.
Transfer the sardines to a plate and add the baby spinach and red pepper flakes to the hot skillet, sautéing for 1 minute until just wilted.
Arrange the wilted spinach on a serving plate, top with the seared sardines, and finish by spooning the fresh gremolata over the fish.