This Mediterranean classic makes a marvelous appetizer on crostini or any toasted bread. Or toss with cooked linguini and top with shredded Asiago cheese for a fast entrée — not your ordinary dinner!
Recipe Ingredient Details:
2 tablespoons olive oil
4 medium cloves garlic, minced
1/2-1 teaspoons crushed red pepper flakes (to taste)
1 medium fennel bulb (about 12 ounces), very thinly sliced
2 (4-ounce) cans skinless, boneless sardines packed in water, drained, halved lengthwise
2/3 cup pitted kalamata olives, rinsed and drained
2 tablespoons minced fresh parsley
Preheat broiler. In a medium bowl, combine olive oil, garlic, and crushed red pepper. Add fennel slices and mix with fingers to coat.
Arrange sardines in a 9×13-inch baking dish. Scatter olives around sardines. Scatter fennel slices over sardines and olives. Broil on middle rack for 6-8 minutes. Remove from oven and stir to mix. Season with salt and pepper, and sprinkle with minced parsley. Serve at once.
Recipe Additional Notes:
PER SERVING: 145 cal, 65% fat cal, 11g fat, 1g sat fat, 18mg chol, 9g protein, 5g carb, 2g fiber, 130mg sodium
Sat, 2008-03-01 17:27