I had some fresh sardine fillets in the freezer and decided it was time to cook them. Something healthy after the excesses of Christmas. I looked up some recipes for ideas and ended up making my own recipe. It was like I was doing the invention test on Masterchef! Anyway, I am pleased to report that the results were yummy! The Grey concurred.
So here’s the recipe if you’d like to try it.
Pretty quick to make
- Sardine fillets
- 1 Onion finely chopped
- 1 Clove Garlic finely chopped
- Mushrooms 4 or 5
- White wine – a generous glug
- Chicken stock or Veggie if that’s your persuasion dissolved in half a cup of boiling water
- Lemon juice from one small lemon or half a large lemon
- Tomatoes – 4 small
- Sultanas – a handful
- Dill (dried or fresh)
- Parsley (dried or fresh)
- Pasta – your choice – I used Sainsbury’s Taste the Difference GF Pasta
Get some good colour on the onion by frying on medium heat in oil and some butter for quite a while. I usually put the lid on the pan but keep an eye.
Add the garlic and mushrooms and keep going until they are cooked.
Add the white wine and cook off the alcohol
Add the stock and lemon juice
Add the tomatoes, sultanas, dill and parsley and leave to simmer on a lowish heat.
Cook the pasta as per packet instructions. Ladle a spoon full of pasta water into the sauce before draining the pasta. Pour the drained pasta into the sauce.
Get a frying pan on a medium to high heat and add a bit of oil and knob of butter. (The oil stops the butter burning)
Add sardine fillets skin side down and cook for 4 minutes or until the skin has browned. Flip over and cook for a further minute or a little longer if not cooked through.
Serve up the pasta and sauce and add the sardines on top. Yum.