NUTRITION

SERVINGS

INGREDIENTS

6 oz Fresh sardines

1 tbsp Extra virgin olive oil

0.25 cup Fresh flat-leaf parsley

1 tsp Lemon zest

1 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 slice Sourdough bread

1 cup Baby arugula

PREPARATION

• 1

  Prepare the gremolata by finely chopping the fresh parsley and combining it in a small bowl with the lemon zest, minced garlic, and a pinch of sea salt.

• 2

  Pat the butterflied sardines completely 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 cast-iron or stainless steel skillet over medium-high heat until the oil is shimmering but not smoking.

• 4

  Carefully place the sardines in the skillet, skin-side down, and sear for 2-3 minutes without moving them to ensure the skin becomes golden and crispy.

• 5

  Gently flip the sardines using a thin spatula and cook for an additional 1-2 minutes until the flesh is opaque and cooked through.

• 6

  While the fish finishes, toast the sourdough bread until it is firm and lightly browned.

• 7

  In a small bowl, toss the baby arugula with the lemon juice and a tiny drop of olive oil to lightly coat the leaves.

• 8

  Assemble the dish by placing the dressed arugula on the sourdough toast, layering the seared sardines on top, and finishing with a generous spoonful of the lemon-herb gremolata.