Sardines with Walnuts and Lemon
Sardines with Walnuts and Lemon



  • 1 lemon, juice and zest only
  • 6 walnut halves
  • 2 cloves of garlic
  • 6 sardines, butterflied
  • 2 tsp oregano leaves
  • 100g roasted red capsicum, from a jar
  • Drizzle of olive oil
  • Baby spinach leaves
  • ½ pomegranate, seeds only
  • Grate the garlic and smear over the open side of the sardines. Grate over the zest of the lemon, and season with pepper. Scatter over half the oregano, and close the sardines. Pop the remaining herbs, capsicums, and walnuts in a food processor with some seasoning, and blitz. Add the remaining garlic and a good squeeze of lemon, and blitz again.
  • Heat a drizzle of oil in a pan and wilt the spinach. Remove, then set aside. Wipe the pan, add another drizzle of oil and cook the fish for 2 mins on each side. Arrange the spinach on plates and top with the sardines, then scatter with pomegranate seeds and top with your freshly blitzed dressing. Sprinkle with more lemon zest and some herbs, and serve.
10 mins
2 serving

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