Nothing more than that. Just sardines.
OK so that’s not the end of this post but I think the flatness of that statement pretty accurately describes the point blank decision making when it comes to those who will try/love sardines and those who are far less inclined to dabble.
Now I used to be part of the non-favouring crew, looking longingly on as my Mum enjoyed plates of beautifully barbecued little fish whenever we were on holiday, luckily for me however one day I dived in a gave one a go and MY GOODNESS my culinary world was changed!
I think the tendency to dislike stems from the rather fishy smell of the tinned versions but in this recipe I have used the gorgeous whole fillets in olive oil with olives and sundried tomatoes but Fish4Ever and there is none of that overwhelmingly fishy smell in my opinion.
From a nutritional perspective the consumption of sardines is also pretty strongly in our favour as they fall into the oil fish category – providing those all important anti-inflammatory, neuro and cardiprotective omega 3 fats (that’s not the sum of omega 3’s actions but they are the ones many of you will be familiar with). Additionally in this time where we are concerned about environmental contaminants opting for smaller fish, i.e. those lower down the food chain means we are limiting our exposure as these will build as we move up towards those apex predators – tuna, swordfish, shark etc, as they will be absorbing those from their food as well as their surroundings.
So yes I hope I have possibly tempted you to dive in a try/re-try these little silver skinned beauties, or if not then salmon or mackerel would work equally as well.
- 2 slices celeriac
- 1 jar Fish4Ever sardines in olive oil with olives and sundried tomatoes
- 1/2 red onion
- fresh parsley
- 4-5 cherry tomatoes
- a few cucumber slices
- fresh lemon wedges to serve
- Preheat you oven to 190C and line a tray with parchment paper.
- Use a sharp knife to slice off the root end of the celeriac, peel and then slice ‘steaks’ from the widest point. Arrange on your tray and roast for 20 minutes, turning halfway through.
Prep your other ingredients – halve the tomatoes, finely slice the onion, cucumber and parsley.
- Transfer your golden celeriac pieces to a plate, top with the rest of the ingredients and serve!