The delicious fresh sardines are almost a synonymous of the tavernas by the sea and the long Greek summer. More than this, they constitute one of the most valuable sources of omega-3 fatty acids and of many beneficial for your health minerals.
Tip: I pair the sardines with quinoa and cherry tomatoes rice that I have already cooked.
- OCTOPUS COOKED IN WINE WITH PASTA AND OLIVES
- FIG AND SMOKED SALMON SALAD
- HEALTHY BRUNCH: SALMON WITH AVOCADO
- 16 fresh, medium-sized sardines, scaled, cleaned, butterflied and deboned
- Coarse salt
- 2 tablespoons of olive oil for greasing the baking sheet
- 1 clove of garlic
- 1 carrot, shredded
- 2 baby zucchinis, shredded
- ½ of a teaspoon ground oregano
- ½ of a cup, thinly chopped leaves of parsley
- 2 tablespoons of olive oil
- Salt, pepper
- ½ of a cup olive oil
- Juice of 1 lemon
- 1/3 of a teaspoon ground oregano
- Clean the sardines over running water and allow them to dry over paper towel.
- Add all ingredients inside a bowl and stir them properly until they are evenly distributed.
- Preheat the oven grill.
- Using a spoon, add the filling inside each one of the sardines.
- Grease a baking sheet and add the sardines.
- Bake for 10 minutes, more or less.
- Add the olive oil, the lemon juice and the ground oregano inside a bowl and stir them with a fork.
- Pour the dressing over the sardines and serve.