Name: Lemon-Herb Roasted Sardines with Fennel
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz sardines; 1 cup fennel bulb; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 0.25 tsp red pepper flakes

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YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Sardines with Fennel

Fresh sardines roasted over a bed of caramelized fennel and finished with a bright, zesty lemon-herb vinaigrette.

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NUTRITION

Protein

51.9g

Fat

33.2g

Carbs

10.2g

SERVINGS

1 serving

INGREDIENTS

7 oz sardines

1 cup fennel bulb

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.25 tsp red pepper flakes

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Thinly slice the fennel bulb and toss it on the baking sheet with half of the olive oil, sea salt, and black pepper.
3
Roast the fennel for 10 minutes until it begins to soften and show light golden edges.
4
Place the sardines on top of the roasted fennel and sprinkle with the minced garlic.
5
Return the pan to the oven and roast for an additional 8 minutes until the sardines are heated through and fragrant.
6
While the fish roasts, whisk together the lemon juice, lemon zest, chopped parsley, red pepper flakes, and the remaining olive oil in a small bowl.
7
Remove the pan from the oven and immediately drizzle the lemon-herb mixture over the sardines and fennel before serving.