epicurious
Pan-Fried Sardines With Salsa Verde
This take on salsa verde—made with parsley, cilantro, capers, and lemon juice—is a particularly cooling complement to oily canned sardines.
👥 2 Servings⏱️ Prep & Cook: 8 min🔥 Cook: 8 min👤 Anna Hezel📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●skillet
- ●spatula
📝 Preparation Steps
1
In a blender (or in a jar with an immersion blender), combine the parsley, cilantro, capers, garlic, lemon juice, and olive oil. Pulse for about ⏱️ 30 seconds to ⏱️ 1 minute, until the sauce has the consistency of pesto. You can taste for seasoning at this point, but I usually hold back with the salt because the capers, and the sardines you will be eating with the sauce, pack a salty punch. Pour the salsa verde into a shallow bowl or a rimmed plate.
2
Heat a small skillet over medium heat and pour the oil from the sardines into it. When the oil is hot, about ⏱️ 1 minute, gently place each sardine into the skillet. (I do this by hand in order to keep them intact.) Cook for about ⏱️ 2 minutes on each side, flipping the sardines over gently, until slightly browned. With a spatula or slotted spoon, carefully transfer the sardines to the prepared bed of salsa verde. Eat while warm.
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