Sardines with roasted cauliflower and lime gremolata recipe
Fried until flaky and mouthwateringly crispy-skinned, these sardines taste heavenly served on a bed of roasted cauliflower, peppers and chickpeas, and finished with a fragrant gremolata. You can even enjoy this Italian-inspired main guilt-free, as it's high in protein, low in salt and saturates, and ticks off two of your five a day.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 322 calories / serving
- Gluten-free
- Healthy
- Dairy-free
Ingredients
- 500g cauliflower florets
- 1 red pepper, seeded and chopped into chunks
- 1 green pepper, seeded and chopped into chunks
- 400g tin chickpeas, rinsed and drained
- 1 tbsp olive oil
- 15g dill, finely chopped
- 1 garlic clove, crushed
- 1 lime, zested and juiced
- 8 sardines, gutted and cleaned
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Shop ingredientsEach serving contains
- Energy
- 1345kJ 322.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 7g
of the Reference intake
Carbohydrate 19.1gProtein 33.2gFibre 3.2g
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- Preheat the oven to gas 7, 220°C, fan 200°C. Put the cauliflower, peppers and chickpeas into a large roasting tin and drizzle with the oil; season and mix. Roast on the top shelf for 25 mins.
- Meanwhile, make the gremolata by mixing the dill, garlic, lime zest and juice. Season to taste and set aside.
- While the vegetables are roasting, cook the sardines in a nonstick frying pan for 4-5 mins on each side over a medium-high heat.
- Divide the vegetables between four plates and top each with two sardines. Sprinkle with the gremolata.
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