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Baked Sardines With Beetroot and Blueberry Salsa
A simple and healthy recipe that makes the perfect light lunch
Ingredients
- 4 sardine fillets
- 1/2 lemon juice and zest
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 1 tsp chopped dill
Salsa
- 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
Instructions
- Mix the dill, mustard, lemon juice and zest with olive oil and spread on sardines
- Grill 3 minutes each side
- Salsa
- 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
Nutrition
Calories: 345kcalCarbohydrates: 10gProtein: 20gFat: 26gSaturated Fat: 2gCholesterol: 43mgSodium: 63mgPotassium: 474mgFiber: 3gSugar: 5gVitamin A: 261IUVitamin C: 22mgCalcium: 337mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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