Fried Sardines with Roast Cauliflower and Gremolata
Fried Sardines with Roast Cauliflower and Gremolata



  • 500g cauliflower, cut into florets
  • 1 red and 1 green pepper, chopped into chunks
  • 400g tin of chickpeas, drained
  • 1 tbsp olive oil
  • 15g chopped dill
  • 1 crushed garlic clove
  • 1 lime, zest and juice
  • 8 whole sardines, cleaned
  • Preheat the oven to 220C. Place the cauliflower, peppers and chickpeas in a roasting tin, drizzle with oil, season and mix well. Roast for 25 mins. Meanwhile, make the gremolata by mixing the lime zest and juice, garlic, dill and seasoning. Set aside.
  • Cook the sardines in a frying pan for 5 mins on each side. Divide the veggies between plates, top each with 2 sardines and sprinkle with the gremolata to serve.
25 mins
4 serving

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