Equipment
Ingredients
Sardines
- 250 g fresh sardine fillets, butterfly fillets, skin-on
- 10 ml olive oil
- 2 g sea salt
- black pepper
Salad Base
- 20 g pine nuts, whole
- 100 g baby spinach, washed and dried
Lemon Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 1 garlic clove, grated or minced to paste
- 1 g red pepper flakes
Nutrition (per serving)
Method
Place pine nuts in a dry small frying pan over medium heat. Toast, shaking the pan frequently, until golden brown and fragrant. Immediately remove from the hot pan to stop cooking.
Set the oven to broil (grill) on high setting. Arrange sardine fillets skin-side up on a baking sheet. Brush skins with olive oil and season generously with sea salt and black pepper.
Broil the sardines on the top rack, about 10-15 cm from the heating element, until the skin is blistered and crisp and the flesh is opaque. Target an internal temperature of 63°C/145°F.
While sardines cook, whisk together extra virgin olive oil, lemon juice, grated garlic, and red pepper flakes in a small bowl until emulsified. Taste and adjust salt if necessary.
Toss the baby spinach with half of the dressing in a large bowl. Divide spinach between serving plates. Top with warm broiled sardines and sprinkle with toasted pine nuts. Drizzle remaining dressing over the fish.
Chef's Notes
- If using canned sardines, skip the oil brushing step and broil for just 1-2 minutes to warm through and crisp the edges.
- For extra brightness, add zest from the lemon into the dressing before juicing it.
- Fresh sardines are delicate; handle them gently when transferring from the baking sheet to the salad to prevent them from breaking apart.
