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Sardines with roasted cauliflower and lime gremolata recipe

Sardines with roasted cauliflower and lime gremolata recipe

6 ratings

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

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
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

    1345kj
    322kcal     16%

  • Fat

    13g 18%

  • Saturates

    3g 15%

  • Sugars

    7g 8%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 19.1g Protein 33.2g Fibre 3.2g

Method

  1. 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.
  2. Meanwhile, make the gremolata by mixing the dill, garlic, lime zest and juice. Season to taste and set aside.
  3. 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.
  4. Divide the vegetables between four plates and top each with two sardines. Sprinkle with the gremolata.

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