The Best Sardines Recipe
Enjoy this delicious fish dish filled with fresh herbs, lemon juice, and a touch of olive oil.
Servings: 4 servings
- 1 4.35 ounce Canned sardines, packed in water or olive oil You can use skinless and boneless sardines, but the sardines that have the skin and bones intact are more nutritious.
- 1 Fresh lemon, juice and zest
- 1 - 4 tablespoons Red onion or scallion, diced I love red onion, so I used an entire small red onion that equaled 4 tablespoons. You can start with 1 tablespoon as recommended in the original recipe to see what you like best.
- 6 teaspoons Fresh herbs, finely chopped I used all Italian flat leaf parsley, since it was in season. The original recipe recommends 2 teaspoons Italian flat leaf parsley, 2 teaspoons basil, and 2 teaspoons mint. For dried herb amounts, see "Recipe Notes" below.
- 1 teaspoon Extra virgin olive oil, optional Only add olive oil if your sardines are packed in water.
- 1 teaspoon Dijon mustard
- 1/8 teaspoon Fine ground sea salt Add more according to your tastes
Add sardines to a medium bowl and flake with a fork into chunky pieces. (See video.)
Add remaining ingredients and stir gently to combine.
Taste and adjust seasonings, if necessary.
Using Dried Herbs: If you decide that you want to use dried herbs in this recipe, decrease the total amount of herbs by half the fresh amount or less. However, do not exceed three teaspoons of dried herbs.
You can find the original recipe for this dish in The Longevity Kitchen cookbook by Rebecca Katz. You can find links to Rebecca's cookbook, as well as this modified recipe and accompanying video, at https://marysnest.com/the-best-sardines-recipe/
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