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Broiled Sardines with Fennel and Olives

Servings 8 people
Calories 145kcal

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.

Notes

[ultimate-nutrition-label id="" align=""]
PER SERVING: 145 cal, 65% fat cal, 11g fat, 1g sat fat, 18mg chol, 9g protein, 5g carb, 2g fiber, 130mg sodium

Nutrition

Calories: 145kcal | Carbohydrates: 5g | Protein: 9g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 130mg | Fiber: 2g