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Name: Sardines with Green Olive Tapenade
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: ; cut into petals; 10 Black olives; stoned and; 50 ml Extra virgin olive oil;; 2 Plum tomatoes; peeled,; 50 ml Extra Virgin Olive Oil; 100 g Stoned green olives; Zest and juice of 1 lemon; 1 lg Bunc rocket; picked and; 12 Fresh fillets of sardine;; 4 tb olive oil; ; blanched; 1 md Courgette; cut into chunks; 100 g Cooked chick peas; ; a food processor); 2 Cloves garlic; peeled and; 2 Cloves garlic; peeled; 100 g Green beans; topped, tailed

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INGREDIENTS

; cut into petals
10 Black olives; stoned and
50 ml Extra virgin olive oil;
2 Plum tomatoes; peeled,
50 ml Extra Virgin Olive Oil
100 g Stoned green olives
Zest and juice of 1 lemon
TAPENADE
1 lg Bunc rocket; picked and
12 Fresh fillets of sardine;
4 tb olive oil
; blanched
1 md Courgette; cut into chunks
100 g Cooked chick peas
; a food processor)
2 Cloves garlic; peeled and
2 Cloves garlic; peeled
100 g Green beans; topped, tailed

Servings

INSTRUCTIONS

Heat 2 frying pans at the same time. Spoon 2tbsp of the olive oil into each of them, into one toss the courgettes and into the other place the sardine fillets which you will have seasoned. Fry the sardine fillets for 1 1/2 minutes on the skin side then turn and fry for 30 seconds on the flesh side, turn off the heat and allow to rest while you finish the courgettes. Once the courgettes have been sauteed for 2 minutes add the rocket, tomatoes, olives, chick peas, green beans and garlic and toss until the rocket has softened and all is warmed through, season to taste then serve topped with the sardines and tapenade. Spoon the olive oil around and sprinkle with the lemon zest and juices. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Sardines with Green Olive Tapenade

; cut into petals
10 Black olives; stoned and
50 ml Extra virgin olive oil;
2 Plum tomatoes; peeled,
50 ml Extra Virgin Olive Oil
100 g Stoned green olives
 Zest and juice of 1 lemon
 TAPENADE
1 lg Bunc rocket; picked and
12 Fresh fillets of sardine;
4 tb olive oil
 ; blanched
1 md Courgette; cut into chunks
100 g Cooked chick peas
 ; a food processor)
2 Cloves garlic; peeled and
2 Cloves garlic; peeled
100 g Green beans; topped, tailed

Heat 2 frying pans at the same time. Spoon 2tbsp of the olive oil into each  of them, into one toss the courgettes and into the other place the sardine  fillets which you will have seasoned.    Fry the sardine fillets for 1 1/2 minutes on the skin side then turn and  fry for 30 seconds on the flesh side, turn off the heat and allow to rest  while you finish the courgettes.    Once the courgettes have been sauteed for 2 minutes add the rocket,  tomatoes, olives, chick peas, green beans and garlic and toss until the  rocket has softened and all is warmed through, season to taste then serve  topped with the sardines and tapenade. Spoon the olive oil around and  sprinkle with the lemon zest and juices.    DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved.    Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (91g)
Recipe Makes: 4 servings

Calories: 172
Calories from Fat: 139 (81%)

Amt Per Serving		% DV

	Total Fat 15.4g	21 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 10.9g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 2.1mg		0 %
Potassium 75.3mg		2 %
Total Carbohydrate 7.1g		2 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 5g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 172

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