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Sardina Vegetale


"This is a recipe for sardines with oven-roasted vegetables. Sardines are said to be the one of the healthiest and most-sustainable fish. Serve over couscous or with Italian bread and olive oil."
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45 m servings 335 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Spread 1 teaspoon coconut oil into the bottom of a cast iron skillet or baking dish. Add eggplant, zucchini, garbanzo beans, yellow squash, onion, kalamata olives, and garlic to cast iron skillet. Sprinkle 2 teaspoons rosemary over vegetable mixture and toss to coat vegetables in oil.
  3. Bake vegetables in the preheated oven on the bottom rack until slightly tender, about 20 minutes.
  4. Heat the remaining coconut oil in a frying pan over medium-high heat; place sardines in the hot oil and sprinkle with garlic powder and the remaining rosemary. Fry sardines until heated through, about 5 minutes. Top roasted vegetables with sardines and feta cheese.


  • Cook's Note:
  • You can use smoked or fresh sardines. If you are cooking fresh sardines, cook for a few minutes, flip, and cook until fish flakes.

Nutrition Facts

Per Serving: 335 calories; 22.5 g fat; 15.9 g carbohydrates; 18.4 g protein; 91 mg cholesterol; 877 mg sodium. Full nutrition

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I was looking for something to spice up the tins of sardines we had in the cupboard and this worked very well (good flavor). I did accidentally leave out the garbanzos (and I used the whole eggp...