Baked sardines with baby carrots and courgettes

Try out this delicious Indian resipe

Fresh summer sardines are a treat – add a touch of spice with this unusual Indian recipe.

• Cost per serving: £1·53
• Serves: 4
• Takes: 35mins

Ingredients

• 8 medium sardines
• 1tsp olive oil
• 1tbsp vegetable oil
• 1 red onion, sliced
• 2tsp cumin
• 1tsp ground coriander
• 200g (7oz) baby carrots
• 200g (7oz) baby courgettes
• 1 lemon, juiced

What to do

• Wash and clean the sardines and dry with kitchen paper. Heat the oven to Gas 4, 180°C, 350°F. Brush a nonstick tray with olive oil, lay out sardines and cook for 8-12 minutes.
• Heat vegetable oil in a large, nonstick pan, add onion and sauté for 3 minutes. Add the cumin and coriander. Mix well.
• Top and tail the carrots and courgettes and slice in half lengthways. Add the carrots to the pan and cook on a medium heat for 5 minutes. Add the courgettes and cook for a further 4 minutes.
• Pour in the lemon juice and increase the heat for a final minute. Serve, topped with the baked sardines.