Lemon and Herb Coated Sardines served with Spicy Tomato Concasse
Ingredients (3 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | kg | Sardines fresh, filleted and cleaned |
| 30.00 | g | ROBERTSONS Coatings - Lemon & Herb 6 x 1kg |
| 20.00 | g | Bread crumbs toasted |
| 15.00 | g | Lime zest and juice |
| 15.00 | ml | Eggs |
| 25.00 | ml | Knorr Mozambican Peri-Peri Marinade & Basting |
| 250.00 | ml | KNORR Tomato Pronto 6 x 2kg , strained |
| 10.00 | ml | Parsley, fresh chopped |
| 75.00 | g | Feta cheese cubed |
Preparation
1.Dip the filleted sardines in the Coating, crumbs and lime zest, then dust and add to egg mixture, the return to coating mix
2.Heat a frying pan wtih a little oil and grill
3.Grill till golden brown, then place on tray squeeze the lime juice over and place in hot oven at 200C for 10 minutes or until sardines are cooked through
4.In a bowl, mix the peri peri, pronto, parsley and feta together and serve as an accompaniment to the fried sardines
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