Pan-Fried Sardines

Ingredients

• 2 limes
• 1 tbsp (15 ml) coconut or avocado oil
• 4 cloves garlic, minced
• 4 (3.75 [106 g]) cans of Brisling sardines in olive oil, drained
• ¼ cup (10 g) fresh cilantro leaves, chopped
• ¼ cup (10 g) fresh mint leaves, chopped
• 1 ½ tbsp. (14 g) salted capers
• 4 cups (100 g) arugula
• ½ oz (15 g) crushed pork rinds

Instructions

1. WARM: Zest and juice the limes, reserving both the zest and the juice for later. Heat the oil in a skillet over low-medium heat. Add the garlic and cook until softened and fragrant, about a minute. Pour in the lime juice and cook until it bubbles and reduces a little, about a minute. Add the drained sardines to the pan and stir them through the oil to coat. Cook until the sardines are warmed through, another 2-3 minutes.
2. TOSS: Remove the pan from the heat and add the lime zest, cilantro, mint and capers, tossing to combine. Divide the arugula between plates and top the leaves with the pan-fried sardines. Sprinkle the crushed pork rinds on top and serve immediately!