92 with sardines lemon and Recipes

extra virgin olive oil, self rising flour, fresh sardine, salt (sea is recommended), lemon wedge (to garnish )

rye bread (wholegrain), tomatoes (6 1/2oz squashed and drained), sardines (3 1/2oz in spring water and drained), rocket (1 2/3oz arugula), lemon juice, cracked black pepper

cannellini beans, rinsed and drained, sardines in oil, drained, fresh lemon juice, extra-virgin olive oil, garlic clove, minced, thick) slices country-style bread, arugula or watercress (5 cups)

lime or lemon juice, thai chili peppers or jalapeno pepper, cut into 1/4 long, salt, sardine canned fish in tomato sauce, shallot thin sliced, shredded fresh ginger, green onionfinely chopped, branch mint, use only leaves

thick baguette slices, cut on diagonal into 3- to 4-inch lengths, extra-virgin olive oil, garlic clove, peeled, halved, skinless boneless sardines (preferably wild-caught) packed in olive oil, drained well, sriracha sauce or other hot chili sauce (optional), fresh lemon juice plus lemon wedges for garnish, very thin onion slices, drained capers, thick strips piquillo peppers or roasted red peppers from jar, drained

fresh sardines , gutted, cleaned, scaled, patted dry, coarse kosher salt, coarsely chopped fresh cilantro, coarsely chopped fresh italian parsley, grated lemon peel, coarsely chopped pitted brine-cured green olives, chopped red onion, olive oil (for brushing ), lemon wedges (for garnish )

oil-packed skinless , boneless sardines, drained, stalks celery, finely chopped, red onion, finely chopped, low-fat mayonnaise, chopped fresh dill, fresh lemon juice, grated lemon zest, dijon mustard, kosher salt and freshly ground pepper, whole-grain bread, toasted, bibb lettuce , sliced tomato, sliced cucumber and alfalfa sprouts, for topping

sardines (about 15), heads removed and gutted, kosher salt, juice of 1 lemon, canola oil, freshly ground black pepper, whole walnuts, chopped fresh flat-leaf parsley, chopped fresh dill, garlic, crushed, kosher salt and freshly ground black pepper, extra-virgin olive oil, fresh parsley leaves, for garnish, grated lemon zest, for garnish

mayonnaise, lemon juice, sweet chili sauce or 2 tbsp tomato sauce, whole wheat bread, hard-boiled eggs, sliced (i boil them the night before so that putting them together for a brown bag becomes easier), sardines, drained and boned, lettuce leaves

sardine fillets, boned & skin, sour cream, lemon juice, mayonnaise, green onion, chopped (use both the green and white parts of the green onion when you chop it.), fresh parsley, chopped

mashed sardines, chopped olives, mayonnaise, lemon juice, toasted bread, sliced stuffed olives

toast, chutney, mustard, lemon juice, mayonnaise, breadcrumbs, grated cheese, sardines (preferably canned )

sardines, hardboiled egg, cream cheese, salt and pepper, lemon juice

linguine, fresh or dried, vine-ripe tomatoes, seeded and chopped, red onion, chopped, capers, kalamata olives, pitted and coarsely chopped, anchovies (1 tin flat fillets), chopped, fresh flat-leaf parsley tops (4 or 5 handfuls), divided; 1/2 coarsely chopped, 1/2 finely chopped, lemon juiced, extra-virgin olive oil, plus more for drizzling, fresh basil leaves, cut or torn into a chiffonade, coarse salt and coarse black pepper, garlic cloves, chopped, bread crumbs, sardines, drained and chopped, crushed red pepper flakes

vegetable oil, for deep-frying, squid, cleaned tubes only, chopped onion, scallions, finely chopped, grated parmesan, egg, chopped fresh parsley leaves, granulated garlic, salt, pepper, panko (japanese bread crumbs), superfine cracker meal, lemon wedges, for serving, chili lime salsa , recipe follows

brisling sardines (in olive oil), chopped fresh parsley leaves, divided, sherry wine vinegar, lemon zest (reserve the lemon in 4 wedges), black pepper, thick slices crusty bread (sourdough, country bread, etc), ripe hass avocado, coarse sea salt

fresh lemon juice, sugar, white wine vinegar, salt, dijon mustard, olive oil, plus more for brushing sardines and bread, coarsely ground black pepper, fresh sardines , scaled and gutted but heads left on, italian bread, chopped flat-leaf parsley, for garnish

layer) tins brisling sardines in olive oil, chopped parsley leaves, divided, sherry vinegar, lemon zest , reserve the lemon and cut into 4 wedges, freshly ground black pepper, thick slices crusty bread , such as sourdough, country loaf or rye, ripe hass avocado, coarse sea salt