| 8 | 20 | 321 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 6 |
| 10 medium (7.5 cm) | Sardine, fresh (or 8 large) |
| 2 whole lemon(s) | Lemon peel (zest) |
| 1 bunch | Parsley, Italian, fresh (roughly chopped) |
| 1/2 cup | White wine |
| 1 tbsp | Extra virgin olive oil |
| 3 clove(s) | Garlic (finely chopped) |
| 2 can (15oz) | Chickpeas, canned, drained (drained, rinsed) |
| 1 cup | Cherry Tomatoes (halved) |
1.Mix together the lemon zest, parsley and half of the chopped garlic and set aside.
2. Put a very large pan (a paella pan is ideal or a large sturdy baking tray with a lip) on the grill and heat until very hot. Add the oil, heat for a few seconds, then lay the sardines on the pan. Sauté for 3 minutes until the underside is golden, then turn over and sauté for another 3 mins. Lift out of the pan and onto a plate.
3. Fry the remaining garlic (add another splash of oil if you need to) for 1 minute until softened. Pour in the white wine, scrape any bits off the bottom of the pan with a wooden spoon and boil for 1 minute or until reduced by half.
4. Tip in the chickpeas and tomatoes, then stir until heated through. Season with plenty of pepper and salt to taste, then nestle the fish back into the pan. Take off the heat, sprinkle with the parsley mix.
Enjoy!
Fish
Is a great source of protein and omega-3 fatty acids!
Chickpeas
Are a good source of protein and are high in fiber which helps to promote healthy digestion!
| Fruit | 0.2 |
| Meat Alternative | 0.8 |
| Vegetables | 1.8 |
