Serves 8 / Serving tips: 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!
2 tablespoons olive oil
4 medium cloves garlic, minced
½-1 teaspoon crushed red pepper flakes
1 medium fennel bulb (about 12 ounces), very thinly sliced
2 4-ounce cans skinless, boneless sardines packed in water, drained, halved lengthwise
⅔ 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.
PER SERVING: 145 cal, 65% fat cal, 11g fat, 1g sat fat, 18mg chol, 9g protein, 5g carb, 2g fiber, 130mg sodium
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