Sardines with Chickpeas and Parsley
Sardines with Chickpeas and Parsley

Ingredients

Method

  • 8 sardines (cleaned and scaled)
  • Zest of 2 lemons
  • 50g flour
  • 3 finely chopped garlic cloves
  • Roughly chopped parsley leaves
  • Small glass of white wine
  • 2x400g cans of chickpeas
  • 250g cherry tomatoes, halved
  • Season the flour, and scatter over a big plate. Dunk your fish in the flour, one by one, and set aside. Mix together the parsley, lemon zest, and about half of the garlic in a separate bowl.
  • Heat some oil in a very large pan. Lightly fry the sardines for three minutes on each side, and remove when golden.
  • Soften the remaining garlic in the pan, then deglaze with the white wine. Bring the wine to a boil, and reduce for about two minutes.
  • Chuck in the chickpeas and tomatoes, and stir the whole lot until it’s all heated through. Put the fish back into the pan, and sprinkle with the parsley and lemon mix. Serve with crusty bread and enjoy!
30 mins
4 serving
This recipe pairs perfectly with the Harvest by Unico Blanc de Blancs NV from Riverland, Australia.

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