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Spicy sardine with mint and basil pesto


  • 1 fresh sardine, gutted, cleaned and scaled

  • ½ courgette, cut into matchsticks

  • ½ carrot, cut into matchsticks

  • Juice of ½ lemon

  • 1 tbsp mint

  • 1 tbsp basil

  • 5 kalamata olives, pitted

  • 1 tsp fennel seeds

  • 1 tsp paprika

  • Glug of olive oil

  • 1 clove garlic


  • 1.

    Coat the filleted sardine in the fennel seeds and paprika and place skin side down in a hot pan with a little olive oil for 5 minutes, turning once.

  • 2.

    Place the vegetable matchsticks and olives in a bowl with the lemon juice and season. Leave to marinate for 5 minutes.

  • 3.

    In a food processor, blitz together the mint and basil with a glug of olive oil.

  • 4.

    Serve the sardine with the marinated vegetable matchsticks and drizzle over the mint and basil pesto.

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