Sardines are scary to a lot of people! I never really put them on my list of favorite foods until I tried this recipe! I was looking in the cupboard for something to make for lunch and I had a can in there and was inspired to try them. I googled sardine recipes (there were a lot!) and came across one in the New York Times by columnist Mark Bittman that sounded good. I pride myself on being able to scan recipes and find ones that are going to be good 
Sardines are a very small fish and low on the food chain so they do not harbor toxins and mercury like bigger fish do. They are one of the highest Omega-3 fat foods and very high in vitamin D. I’ve decided to put this recipe in my weekly lunch rotation! Trust me if you like tuna or salmon you will like this recipe.
- 1 can wild caught skinless, boneless sardines in olive oil
- 1/4 chopped red onion
- 1-2 tsp capers
- 1 lemon zest 1/2 juice the other 1/2
- handful flat leaf parsley
- 1 Tbsp olive oil
- 1/4 cup toasted bread crumbs or toasted almond flour
- noodles of choice or rice
- Saute onions in olive oil, season with salt. Cook for 5 minutes until softened.
- Add in capers, lemon zest, sardines, parsley and lemon juice.
- Cook on medium heat for a few minutes until warm.
- Serve over pasta or rice (I used spiralized sweet potato noodles) garnish with toasted bread crumbs, fresh parsley and hot sauce
