Name: Sardines with caper and parsley gremolata
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: Sardines; 8 fresh sardines (360g), cleaned; 1/3 cup (50g) self-raising flour; 1/2 teaspoon sweet paprika olive oil, for shallow-frying caper and parsley gremolata; Caper and parsley gremolata; 2 tablespoon drained baby capers, rinsed, chopped finely; 1 clove garlic, crushed; 1/4 cup finely chopped fresh flat-leaf parsley; 2 teaspoon finely grated lemon rind; 2 teaspoon lemon juice

Ingredients

Sardines

8 fresh sardines (360g), cleaned

1/3 cup (50g) self-raising flour

1/2 teaspoon sweet paprika olive oil, for shallow-frying caper and parsley gremolata

Caper and parsley gremolata

2 tablespoon drained baby capers, rinsed, chopped finely

1 clove garlic, crushed

1/4 cup finely chopped fresh flat-leaf parsley

2 teaspoon finely grated lemon rind

2 teaspoon lemon juice

Method

1.Make caper and parsley gremolata. Combine capers, garlic, parsely, lemon rind and lemon juice in a small bowl.

2.To butterfly sardines, cut through the underside of the fish to the tail. Break backbone at tail; peel away backbone. Trim sardines.

3.Coat fish in combined flour and paprika; shake away excess. Heat oil in large frying pan; shallow-fry fish, in batches, until cooked through. Remove from pan; drain on absorbent paper.

4.Sprinkle fish with topping. Serve with lemon wedges.

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