Portuguese Grilled Sardines

Health Highlights

Ingredients

1 pinch	Salt and pepper (to taste.)
12 sardine (7.5cm long)	Sardine, canned in oil, drained (fresh not canned)
2 clove(s)	Garlic (minced.)
1 whole lemon(s)	Lemon juice
1 whole lemon(s)	Lemon peel (zest)
1/4 cup	Parsley, fresh (fresh; finely chopped.)
1/4 cup whole	Green olives ( pitted and finely chopped.)
2 medium pepper(s)	Green bell pepper (sliced into strips.)
2 medium pepper(s)	Red bell pepper (sliced into strips.)
2 potato	Red mini potato ( washed and cut into 2cm cubes.)
2 clove(s)	Garlic (minced.)
1/4 cup	Extra virgin olive oil
1/4 cup	Parsley, fresh (finely chopped.)
2 cup	Spinach

Preheat a fan-forced oven to 180ºC/350ºF/Gas mark 4  and line two large trays with baking paper.
In a medium bowl, add peppers, potatoes, 2 cloves loves garlic, and 1/4 cup olive oil. Season with a little sea salt and freshly ground black pepper and toss to coat.
Lay veggies out evenly on one of the trays and place in the oven. Cook for 30 minutes, or until potatoes can pierce with a fork.
Meanwhile, in a large bowl, prepare sardines by mixing together 2 cloves garlic, lemon juice and zest, parsley, green olives and sea salt and freshly ground black pepper to taste. Place sardines in the bowl in batches and coat with the marinade.
When the veggies are about 10 minutes from being ready, place the sardines on the other lined tray and pour over any juices from the bowl.
Place on the top rack of the oven and switch on the highest grill setting. Grill for 10 minutes on one side. Turn and grill for 5 minutes on the other side.
Remove veggies from the oven and toss with parsley and spinach leaves. Serve on a plate with 3 sardines per person.

Calories 614

Calories from fat 406

Calories from saturated fat 89

Total Fat 45 g

Saturated Fat 9.9 g

Trans Fat 0.0 g

Polyunsaturated Fat 7.1 g

Monounsaturated Fat 24.8 g

Cholesterol 111 mg

Sodium 734 mg

Potassium 1294 mg

Total Carbohydrate 29.1 g

Dietary Fiber 6.1 g

Sugars 12.6 g

Protein 26.1 g