Okay, Okay, I know that Sardines aren’t at the top of anyone’s recipe list but this Sardines with Chickpeas and Cherry Tomatoes Recipe is so worth trying! I bought wild caught Sardines from Costco awhile back because Sardines are supposed to be one of the world’s healthiest foods and are packed with B12, Omega-3 and lots of protein. So here was my challenged to find a tasty recipe for Sardines. As I was surfing the web, I stumbled upon this recipe and it turned out fantastic but in traditional “Ali in the Valley” fashion, I made it mine own and “Yum Yum” it came out so delicious that my husband Tyson asked me to start making it every week!
It’s time to add Sardines to your menu!
Ali in the Valley
Sardines with Chickpeas and Cherry Tomatoes...
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Author: Alison Ball
• 1 tbsp. of plain flour
• 10 sardines scaled and cleaned (8 if large)
• Zest 2 lemons
• Large bunch flat-leaf parsley leaves only, roughly chopped
• 3 garlic cloves finely chopped
• 3 tbsp. olive oil
• 1 glass white wine about 125ml
• 2 x 400g cans chickpeas or butter beans drained and rinsed
• 1 bunch of pack cherry tomatoes halved
Season the flour and scatter over a large plate. Dip the sardines in the flour, one at a time. Mix together the lemon zest, parsley and half of the chopped garlic and set aside.
Put a very large pan (a paella pan is ideal or a large sturdy baking tray with a lip) on top of the barbecue and heat until very hot. Add the oil, heat for a few seconds, and then lay the floured sardines in the oil in one layer. Fry for 3 mins until the underside is golden, then turn over and fry for another 3 mins. Lift out of the pan and onto a plate.
Fry the remaining garlic (add another splash of oil if you need to) for 1 min until softened. Pour in the white wine, scrape any bits off the bottom of the pan with a wooden spoon and boil for 1 min or until reduced by half.
Tip in the chickpeas or butter beans and tomatoes, then stir until heated through. Season with plenty of pepper and salt to taste, and then nestle the fish back into the pan. Take off the heat, sprinkle with the parsley mix and serve with plenty of crusty bread to mop up the juices.