Pan-Cooked Sardines

5 from 1 vote

I like to serve these on top of Keto Knäckerbröd (Norwegian Crispbread) along with a side salad for a full meal. Or skip the crackers and toss these with salad greens.

Course Main Course

Cuisine Spanish

Keyword dairy-free, dinner, easy, egg-free, fast, garlic, lemon, lunch, main, nut-free, olive oil, parsley, sardines, seafood, spanish, tomato

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 312kcal

Author Jenny Ross

Ingredients

9.8 ounces sardines in olive oil 2 cans drained with 1 tablespoon oil reserved
1 garlic clove minced
1 teaspoon Korean red pepper flakes or 1 red chili, finely chopped (remove seeds and membranes if you don’t want it super spicy)
8 cherry tomatoes minced
4 tablespoons parsley minced
2 tablespoons lemon juice 1 lemon
zest of 1 lemon

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Instructions

Heat the tablespoon of reserved oil in a small pan along with the garlic and pepper flakes. When the garlic is fragrant, about 1-2 minutes, add the sardines and cherry tomatoes. Cook until warmed through, about 3-4 minutes. Off heat, stir in parsley, lemon juice, and zest. Serve atop a salad or with crackers.

Nutrition