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!
Broiled Sardines with Fennel and Olives
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Ingredients
- 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
Instructions
- 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 Notes
Nutrition Facts
Broiled Sardines with Fennel and Olives
Amount Per Serving
Calories 145
% Daily Value*
Cholesterol 18mg
6%
Sodium 130mg
5%
Total Carbohydrates 5g
2%
Dietary Fiber 2g
8%
Protein 9g
18%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 145 cal, 65% fat cal, 11g fat, 1g sat fat, 18mg chol, 9g protein, 5g carb, 2g fiber, 130mg sodium
