Prep time: 10 minutes | Cooking time: 10 minutes – GF, DF, P
What you need:
- 12 fresh sardine fillets
- Zest of 1 lemon
- 1/4 teaspoon pink Himalayan salt
- 2 tablespoons olive oil
- 1 small red (Spanish) onion, thinly sliced
- 300g / 2 cups cherry tomatoes, halved
- 1 tablespoon coriander (cilantro)leaves
- 2 tablespoons chia seeds
- Lemon wedges, to serve
- Preheat the oven to 180*C (350*F)
- Lay the sardines skin-side down on a baking tray. Sprinkle with the lemon zest and salt, then drizzle with 1 tablespoon of the olive oil. Bake for 10 minutes or until just cooked through.
- Meanwhile, heat the remaining olive oil in a frying pan over medium heat. Add the onion and cherry tomatoes and cook, stirring regularly, for 5 minutes or until the onion starts to soften. Remove from the heat and season with freshly ground black pepper.
- Lay the sardines on a serving plate, spoon over the tomato mixture, then scatter with coriander leaves and chia seeds and serve immediately with lemon wedges.
Note: Sardines are oily fish that are incredibly nutritious and, because they are small, they are a good clean option, packed with protein, and a rich source of omega-3 and vitamin D. It’s useful to load up on these during winter when we see less of the sun.