Ingredients
- 8 sardines, butterflied
- 2 Tbsp plain flour
- salt and pepper
- 2 Tbsp unsalted butter
- ¼ cup breadcrumbs
- ¼ cup walnuts, finely chopped
- 1 Tbsp avocado oil
- ¼ bunch parsley, finely chopped
- 2 bunches English spinach
- 2 Tbsp olive oil
- 1 tsp garam masala
- juice 1 lemon
- 1 red chilli, chopped very finely
Instructions
1 Use a pair of pliers to remove the sardines’ dorsal fins, then check that there are no remaining scales. Dust with flour and season lightly the fry in a heavy-based frying pan over a medium heat in the butter. When just cooked, set aside.
2 Meanwhile, combine the breadcrumbs and walnuts in a separate frying pan and fry over a high heat in the avocado oil until golden, then add the parsley and season with salt and pepper.
3 Fry the spinach in olive oil and garam masala until wilted, stir in the lemon juice, then drain in a colander. Serve a pile of spinach topped with sardines, crumbs and chilli.
PROFESSIONAL TIP: Sardines from Fremantle W.A. are available year-round in butterflied fillets, although your fishmonger may need to order them in for you.