Name: Spicy sardines with orange and olive salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 24 butterflied sardines (1kg); 1 clove garlic, crushed; 1 tablespoon olive oil; 2 tablespoon orange juice; 1 teaspoon hot paprika; 1 teaspoon finely chopped fresh oregano; Orange and olive salad; 2 medium oranges (480g); 1/3 cup (40g) seeded black olives, chopped coarsely 50g baby rocket leaves; 1 fresh long red chilli, sliced thinly; 1 tablespoon orange juice; 1/2 teaspoon fresh oregano, finely chopped; 1 tablespoon olive oil

Ingredients

24 butterflied sardines (1kg)

1 clove garlic, crushed

1 tablespoon olive oil

2 tablespoon orange juice

1 teaspoon hot paprika

1 teaspoon finely chopped fresh oregano

Orange and olive salad

2 medium oranges (480g)

1/3 cup (40g) seeded black olives, chopped coarsely 50g baby rocket leaves

1 fresh long red chilli, sliced thinly

1 tablespoon orange juice

1/2 teaspoon fresh oregano, finely chopped

1 tablespoon olive oil

Method

1.Combine sardines and remaining ingredients in medium bowl.

2.Make orange and olive salad. Peel then segment oranges over medium bowl, add remaining ingredients, toss gently to combine.

3.Cook sardines, in batches, in heated oiled grill pan until browned both sides and cooked through.

4.Divide sardines among plates, serve with salad.

Sardines are available already butterflied from most fishmongers.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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