lunch

Smoked Paprika & Garlic Roasted Sardines with White Bean Mash and Gremolata

Name: Smoked Paprika & Garlic Roasted Sardines with White Bean Mash and Gremolata
Ingredients: 1.3 oz (85 g) canned whole sardines in olive oil, drained; 0.8 oz (85 g) canned cannellini beans, rinsed and drained; 0.3 tsp (5 ml) fresh lemon juice; 0.3 /2 tsp smoked paprika; 0.3 /4 tsp garlic powder; 0.4 /2 tsp (2.5 ml) extra virgin olive oil, for drizzling; 0.3 tbsp fresh parsley, finely chopped; 0.3 /4 tsp lemon zest; pinch kosher salt; pinch black pepper

Nutrition

675

kcal

Calories

36.9

Protein

81.1

Carbs

16.9

Fat

AI Insight

Insight not available for this recipe.

Ingredients(10)

canned whole sardines in olive oil, drained1.3 oz (85 g)

canned cannellini beans, rinsed and drained0.8 oz (85 g)

fresh lemon juice0.3 tsp (5 ml)

smoked paprika0.3 /2 tsp

garlic powder0.3 /4 tsp

extra virgin olive oil, for drizzling0.4 /2 tsp (2.5 ml)

fresh parsley, finely chopped0.3 tbsp

lemon zest0.3 /4 tsp

kosher saltpinch

black pepperpinch

Instructions

Preheat your oven to 400 deg F (200 deg C).

Pat the drained sardines very dry with paper towels. In a small bowl, toss the sardines with the smoked paprika, garlic powder, a pinch of kosher salt, and a generous grind of black pepper. Arrange the seasoned sardines on a small baking sheet lined with parchment paper.

Roast for 8-10 minutes, or until the sardines are heated through and slightly crisped. They should smell fragrant and the paprika should be toasted.

While the sardines are roasting, prepare the white bean mash. In another small bowl, combine the rinsed cannellini beans with the fresh lemon juice. Using a fork or a potato masher, mash the beans until mostly smooth but still with some texture. Stir in a tiny drizzle of extra virgin olive oil (about 1/4 tsp) and season with a pinch of salt and pepper.

For the gremolata, finely chop the fresh parsley and combine it with the lemon zest in a small dish. Add a tiny pinch of salt.

To serve, spoon the white bean mash onto a small plate, creating a slight well in the center. Gently place the roasted sardines on top of the bean mash. Sprinkle the gremolata generously over the sardines and beans. Finish with a final, very light drizzle of extra virgin olive oil.