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| Sardina Vegetale |
"This is a recipe for sardines with oven-roasted vegetables. Sardines are said to be the one of the healthiest and most-sustainable fish. Serve over couscous or with Italian bread and olive oil."
Ingredients :
- 3 tablespoons coconut oil, divided
- 1/2 eggplant, cut into cubes
- 2 zucchini, cut into cubes
- 1 cup garbanzo beans
- 1 yellow squash, cut into cubes
- 1/4 onion, sliced
- 1/4 cup kalamata olives
- 3 cloves garlic, sliced
- 4 teaspoons dried rosemary, divided
- 8 ounces sardines
- 1/2 teaspoon garlic powder
- 1 cup feta cheese
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 45M |
|---|
- Preheat oven to 375 degrees F (190 degrees C).
- Spread 1 teaspoon coconut oil into the bottom of a cast iron skillet or baking dish. Add eggplant, zucchini, garbanzo beans, yellow squash, onion, kalamata olives, and garlic to cast iron skillet. Sprinkle 2 teaspoons rosemary over vegetable mixture and toss to coat vegetables in oil.
- Bake vegetables in the preheated oven on the bottom rack until slightly tender, about 20 minutes.
- Heat the remaining coconut oil in a frying pan over medium-high heat; place sardines in the hot oil and sprinkle with garlic powder and the remaining rosemary. Fry sardines until heated through, about 5 minutes. Top roasted vegetables with sardines and feta cheese.
Notes :
- You can use smoked or fresh sardines. If you are cooking fresh sardines, cook for a few minutes, flip, and cook until fish flakes.
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