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Crispy Sardines with Watercress, Lemon and XVOO~

On Sunday afternoon my wife emailed me and said that she needs to eat Sardines 1X per week, while she is preggo. HUH?

I had open houses all day and told her to get me the following:

  • 10 whole Sardines (heads removed)
  • 1/4 cup Wondra flour
  • 1 bunch watercress
  • 1/4 cup olive oil
  • The juice of one lemon
  • Sea salt and fresh Cracked Black Pepper

Method

  • I would certainly have your fish man filet the sardines for you. Don’t worry about the little “hair like” bones. They will get crunchy and go down easy.
  • Season the filets with Sea Salt and Pepper ,then dredge the filets in the wondra flour.
  • Place dredged filets into pre-heated sauté pan and sear, skin side down at high heat until the filets get crispy (about 2-3 minutes).

They are getting crispy~

  • Flip the filets to the flesh side and cook for another 30 seconds.
  • Remove crispy filets and place on some paper towels.
  • In a separate bowl, place watercress, lemon, 4T XVOO, salt and pepper to taste.
  • Toss the cress lightly. It is a delicate green and can bruise easily!
  • Place 4-6 filets on a plate and a small amount of the salad tilting on the filets.
  • Drizzle a few drops of XVOO around the plate and serve.

Yummy~

They are good for you, delicious and if you are preggo, they are great for the baby’s brain development!

Have you tried these yet?

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Paul Zweben, Licensed Associate RE Broker
pzweben@elliman.com
Carolyn Zweben, Licensed Associate RE Broker
czweben@elliman.com
1995 Broadway, New York, 10023

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