YOUR SOLIN GENERATED RECIPE
Pan-Seared Sardines with Lemon-Herb Dressing
Fresh sardines pan-seared until crisp and golden, served over a bed of peppery arugula and hearty chickpeas with a bright lemon-herb drizzle.
INGREDIENTS
6 oz Fresh sardines
0.5 cup Chickpeas
2 cup Arugula
2 tsp Extra virgin olive oil
1 tbsp Lemon juice
1 tsp Lemon zest
1 tbsp Fresh parsley
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Pat the sardines dry with a paper towel and season both sides with half of the sea salt and black pepper.
In a small glass jar or bowl, whisk together one teaspoon of olive oil, the lemon juice, lemon zest, minced garlic, and chopped parsley to create the dressing.
Heat the remaining teaspoon of olive oil in a heavy-bottomed non-stick skillet over medium-high heat until shimmering.
Place the sardines in the pan and sear for 2 to 3 minutes per side until the skin is beautifully crispy and the flesh is opaque.
While the fish cooks, toss the arugula and rinsed chickpeas in a large bowl with half of the prepared lemon-herb dressing.
Arrange the salad on a plate, top with the warm seared sardines, and drizzle the remaining dressing over the fish before serving.