Sardines with chickpeas, lemon & parsley

Sardines with chickpeas, lemon & parsley

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 6

Sardines cooked on the barbie are a great summer treat - you can cook indoors too in a single pot

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
330
protein
24g
carbs
22g
fat
16g
saturates
2g
fibre
4g
sugar
3g
salt
0.72g

Ingredients

  • 50g plain flour
  • 10 sardines, scaled and cleaned (8 if large)
  • zest 2 lemons
  • large bunch flat-leaf parsley, leaves only, roughly chopped
  • 3 garlic cloves, finely chopped
  • 3 tbsp olive oil
  • glass white wine (about 125ml)
  • 2x 400g cans chickpeas or butterbeans, drained and rinsed
  • 250g pack cherry tomatoes, halved

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Method

  1. Season the flour and scatter over a large plate. Dip the sardines in the flour, one at a time. 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 top of the barbecue and heat until very hot. Add the oil, heat for a few seconds, then lay the floured sardines in the oil in one layer. Fry for 3 mins until the underside is golden, then turn over and fry 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 min until softened. Pour in the white wine, scrape any bits off the bottom of the pan with a wooden spoon and boil for 1 min or until reduced by half.
  4. Tip in the chickpeas or butter beans 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 and serve with plenty of crusty bread to mop up the juices.

Recipe from Good Food magazine, July 2006

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Comments

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frances46's picture
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Didn't think the chickpeas really had alot of flavour and neither did the fish. I wouldn't make it again.

chrisbuck's picture
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Simple to do. Very tasty and healthy

hlnharrison's picture
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Very quick and tasty. I fried on the hob rather than the barbecue and 3 mins each side was too long. My fault not the recipe's.

sw77's picture
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Added a chili and a pepper when frying then couple handfuls of spinach at the end - yum!

topcat554's picture
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This was a delicious summery recipe, easy to make and economical. Going to adapt it or chicken next.

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