Snack · Caribbean · 5 min
Sardines Escabeche with Watercress and Fresh Cilantro
- Calories
- 208
- Protein
- 18g
- Carbs
- 17g
- Fat
- 4g
Ingredients
- 18.9 g Sardines in extra virgin olive oil with sliced Spanish Manzanilla olives
- 570.4 g Living watercress
- 15 g Fresh cilantro, chopped
- 44.3 g Tomato basil sauce made with fresh basil, garlic & onions
Method
- 01In a small chilled bowl, gently toss the fresh living watercress with the tomato basil sauce until the leaves are lightly coated and glossy.
- 02Arrange the bed of dressed watercress on a small plate.
- 03Carefully lift the sardines from their oil, allowing the excess oil to drip off, and lay them atop the greens.
- 04Scatter the sliced Manzanilla olives from the tin over the dish for a briny, sharp bite.
- 05Finally, finish by showering the entire plate with the freshly chopped cilantro.
- 06The contrast of the cool, peppery watercress against the richness of the sardines and the acidity of the tomato base creates a perfectly balanced, vibrant snack.
Cook it with the whole plan around it
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