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Crumb Topped Sardines on Wilted Greens
6 Sardines; filleted
25 g Dairy free margarine; (1oz)
200 g Fresh dairy free white breadcrumbs; (7oz)
50 g Black olives stuffed with pimentoes; roughly chopped (2oz)
1/2 Lemon; rind of
1 tb Chopped fresh parsley
50 g Dairy free margarine; (2oz)
250 g Mixed young green leaves; for example: young leaf kale, young leaf spinach and spring greens (8oz)
Preheat the grill. Make the crumble topping. Melt the margarine and stir in the remaining ingredients.
Place the sardines on a greased baking sheet. Sprinkle the crumbs on top of each fillet. Cook the sardines for 2-3 minutes until the fish is cooked and the crumbs are golden brown.
Meanwhile heat the margarine in a large pan and add the greens, stir fry for 4-5 minutes until just wilted. Divide between serving dishes, and top with a sardine fillet.