(recipe here). I seriously cannot function without a dose of caffeine but this morning I tried something different: I had a cup of green tea with lemon and a fruity smoothie -- nothing greasy or rich in fat. This change is one attempt at trying to be healthier this year. I will try to eat more foods rich in anti-oxidants, omega 3 fatty acids, and other energy-giving nutrients.
baked sardines with roast fingerling potatoes
10 whole sardines – easy to clean or buy already cleaned and butterflied*
1 tbsp extra-virgin olive oil
½ bunch parsley chopped
1 sprig fresh rosemary – use dried if you don’t have fresh
4 cloves garlic
sea salt and black pepper
12 fingerling potatoes
1-2 tbsp extra-virgin olive oil
1 lemon - zest and juice
1 tsp sumac (a lemon scented spice used in middle eastern cuisine)
2 tsp lemon thyme
1 red chili deseeded and chopped
sea salt and black pepper to taste
Preheat oven to 220 degrees C
Cut potatoes in half lengthwise and place in oven safe dish –- make sure it’s large enough for the potatoes to be spread out. Mix chopped herbs and spices with oil, lemon zest and juice, chili, salt and pepper and pour onto potatoes. Make sure to cover mix all over potatoes and place into oven. Bake for 20-30 mins.
In a separate oven tray lay out butterflied sardines. Use half the lemon for juice and cut the other half in slices. In a small bowl, mix olive oil, herbs, salt, pepper and juice from half the lemon. Pour mix over sardines and dot with lemon slices. Leave to marinate in fridge 10-15 minutes. Take out and place into oven for the last 10 minutes of potato cooking time.
Serve with fresh greens and aioli* -- enjoy.
*to butterfly fish means to lay out flat and remove bones – if too daunting a task just buy sardines cleaned and cook whole – the recipe will still work!
*you can either make aioli (like a mayonnaise) or buy it from a gourmet deli