500 g of sardine fillets
350 g of diced peeled tomatoes
350 g of diced spring onion
500 ml of vinegar
50 ml of extra virgin olive oil (EVOO)
15 pink peppercorns
Sal, pepper
1
Submerge the sardine fillets in vinegar and let it rest in the refrigerator for approximately 2 hours.
2
Remove the fillets from the vinegar and place them on a tray.
3
Distribute the tomato and onion cubes, along with the grains of pink pepper on top of the sardine fillets. Save in the fridge until you serve it.
4
Before serving add the EVOO and season.
Author: Elisabeth Font Mas - CAT000177
Recipe from the cookbook “Un Estiu Saludable: Receptes per un estiu amb salut” from the Col·legi de Dietistes-Nutricionistes de Catalunya (CoDiNuCat).
CategoryMAIN COURSE
Ingredients
500 g of sardine fillets
350 g of diced peeled tomatoes
350 g of diced spring onion
500 ml of vinegar
50 ml of extra virgin olive oil (EVOO)
15 pink peppercorns
Sal, pepper
