Simple baked sardines with beetroot and blueberry salsa makes a delicious meal at any time and is packed with goodness and super healthy too.
I love sardines, both those from a tin (can’t beat them on toast) to fresh sardines. I really developed a taste for those when I worked in The Algarve a good few years ago. These sardines with beetroot and blueberry salsa are just my thing.
This is a super healthy dish, the sardines being packed with Omega 3 oils and all sorts of goodies, then throw in beetroot and blueberries and you’re ticking all sorts of healthy boxes.
Ingredients for this dish
4 sardines plus the juice and zest of a lemon, fresh dill, Dijon mustard and a tablespoon of olive oil.
You will want to flatten out the sardine fillets and spread with this mixture then grill for three minutes on each side.
It’s Salsa Time!
For the salsa, you will need one cooked beetroot chopped (either cook your own or buy prepacked but make sure it isn’t in vinegar), blueberries, a spring onion, a garlic clove crushed, pinch of dried chilli flakes, lemon juice and salt and pepper to taste.
For the salsa you just mix all this up in a bowl making sure to burst those blueberries and let the flavour escape. Cover with clingfilm and pop into the fridge for at least half an hour to an hour to allow the flavours to develop.
Serve the sardines with beetroot and blueberry salsa with a side salad and crusty bread, baked potato or whatever you fancy.
Looking for more delicious fish dishes? Then check these out before you go;
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Baked Sardines With Beetroot and Blueberry Salsa
- 4 sardine fillets
- 1/2 lemon juice and zest
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 1 tsp chopped dill
- 1 beetroot cooked beetroot
- 2 tbsp blueberries
- 1 spring onion minced
- 1 clove garlic minced
- pinch dried chilli flakes
- 1 tbsp lemon juice
- 1 tbsp olive oil
- salt and pepper to taste
- Mix the dill, mustard, lemon juice and zest with olive oil and spread on sardines
- Grill 3 minutes each side
- Mix all ingredients in a small bowl and break up the blueberries
- Cover with clingfilm and pop into fridge for 30 minutes
- Serve salsa with grilled sardines, salad and crusty bread