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.
- 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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