Snack · Spanish · 10 min
Sardinas a la Plancha with Garlic and Parsley
- Calories
- 133
- Protein
- 14g
- Carbs
- 5g
- Fat
- 6g
Ingredients
- 54 g canned sardines in olive oil
- 12 g Spanish rice and vermicelli mix
- 0.25 cup water
- 45 g fennel bulb
- 1 tsp lemon juice
- 1 tsp extra virgin olive oil
- 1 clove garlic
- 1 tbsp fresh flat-leaf parsley
- 1 pinch salt
Method
- 01In a small bowl, simmer the Spanish rice and vermicelli mix in 60 mL water for 8 to 10 minutes until tender and liquid is absorbed.
- 02Toss the thinly shaved fennel bulb with fresh lemon juice and a tiny pinch of salt to soften and brighten.
- 03Heat half of the extra-virgin olive oil in a small skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant without scorching.
- 04Add the drained sardines to the hot pan. Sear gently for 1 minute per side until heated through and lightly crisp at the edges (reaching an internal temperature of 145°F/63°C).
- 05Spread the warm Spanish rice onto a small plate. Arrange the seared sardines on top and dress with the shaved fennel salad.
- 06Drizzle remaining olive oil over the fish and shower with finely chopped flat-leaf parsley before serving.
Cook it with the whole plan around it
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