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.
