GRILLED SARDINES 6 medium-sized fresh sardines olive oil sea salt 1 kg (2X lb) Italian plum tomatoes, halved 1 clove of garlic, sliced ‘ A teaspoon ground coriander 1 kg (2'A lb) large aubergines, thickly sliced garlic mayonnaise and lemon wedges, to serve.
Pre-heat the oven to Gas Mark 2 (150°C, 300°F). Sprinkle the sardines with a little olive oil and some salt and place in the fridge. Heat some olive oil in a hot pan and fry the tomatoes, cut side down, until lightly coloured. Place them in an ovenproof dish, sprinkle with the sliced garlic, coriander and some salt, and bake for 2 hours, until soft.
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Meanwhile, season the aubergine slices with salt and fry in a little olive oil until golden brown. Bake for 20 minutes until tender. Cook the sardines on a barbecue or hot griddle for 2 minutes on each side.
Place the tomatoes in a bowl and mash with a fork. Season and add a little olive oil. To serve, place the aubergines and a large spoonful of the tomato sauce on a plate. Place the sardines on top and serve immediately with garlic mayonnaise or wedges of lemon. Serves 6.
Milk-Fed Lamb with Lentils and Artichokes (left) is packed with flavour – the slow-cooked meat perfectly complements the lentils and artichokes. Another dish that relies on quality ingredients is Steamed Asparagus with Serrano Ham and Parmesan (below, left) – simply arrange the asparagus and ham on a plate, grate over some parmesan cheese and then drizzle with olive oil.