Name: Pan-Seared Sardines with Lemon-Herb Gremolata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz fresh sardines (butterflied); 1.5 tsp extra virgin olive oil; 0.25 cup fresh flat-leaf parsley; 1 whole garlic clove; 1 tsp lemon zest; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup baby arugula

Pan-Seared Sardines with Lemon-Herb Gremolata

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sardines with Lemon-Herb Gremolata

Fresh sardines pan-seared until the skin is perfectly crisp, topped with a vibrant lemon-parsley gremolata and served over a bed of peppery arugula.

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NUTRITION

Protein

45.7g

Fat

32.2g

Carbs

SERVINGS

1 serving

INGREDIENTS

7 oz fresh sardines (butterflied)

1.5 tsp extra virgin olive oil

0.25 cup fresh flat-leaf parsley

1 whole garlic clove

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby arugula

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PREPARATION

1
Pat the butterflied sardines dry with a paper towel and season both sides evenly with sea salt and black pepper.
2
In a small mixing bowl, combine the finely chopped parsley, minced garlic clove, and lemon zest to create the gremolata.
3
Heat the extra virgin olive oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering.
4
Place the sardines in the skillet skin-side down and press gently with a spatula to ensure even contact; sear for 2-3 minutes until the skin is golden and crisp.
5
Carefully flip the sardines and cook for an additional 60 seconds until the flesh is opaque and just cooked through.
6
Arrange the baby arugula on a plate and top with the hot sardines.
7
Spoon the fresh gremolata over the fish and finish with a squeeze of fresh lemon juice before serving.