Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Fresh sardines are simply sublime here, and relatively inexpensive (we found them for $12 per pound). If they are too hard to come by, substitute 2 (4.25-ounce) cans of oil-packed sardine fillets.

Jeanne Kelley
Recipe by Cooking Light September 2012

Gallery

Credit: Marcus Nilsson; Styling: Angharad Bailey

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine potatoes, 1 tablespoon oil, and 3/8 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat. Bake at 400° for 15 minutes. Stir potatoes; bake an additional 10 minutes or until golden brown and tender. Combine 2 tablespoons oil, juice, shallots, paprika, garlic, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add hot potatoes to bowl; toss to coat.

  • Heat a large nonstick skillet over medium-high heat. Pat sardines dry with paper towels; sprinkle with remaining 3/8 teaspoon salt. Add remaining 2 tablespoons oil to pan; swirl to coat. Add sardines to pan; cook 3 minutes on each side or until crisp and done.

  • Arrange about 1 1/2 cups arugula on each of 4 plates. Remove potatoes from dressing with a slotted spoon; arrange about 3/4 cup potatoes on each serving. Drizzle remaining dressing over salads; top each with 2 sardines. Serve with lemon wedges; sprinkle with pepper.

Nutrition Facts

347 calories; fat 19.1g; saturated fat 2.7g; mono fat 14g; poly fat 2.3g; protein 9.1g; carbohydrates 33.3g; fiber 2.6g; cholesterol 23mg; iron 2mg; sodium 581mg; calcium 52mg.
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