“Our oceans are under immense pressure from overfishing, climate change and pollution. If you’re buying seafood in a supermarket or restaurant, choosing sustainable seafood is a really simple way for you to support our oceans and keep them full of life.”
- 20 medium-size sardines, cleaned
- 1 tbsp ground turmeric
- 2 tbsp chilli powder
- 1 tbsp ground black pepper
- 1 tsp salt
- Coconut oil for frying
- 300 ml/10½ fl oz/1¼ cup cottage cheese or yogurt
- ½ cucumber, deseeded and finely chopped
- Handful of coriander (cilantro) leaves, finely chopped
- 1 garlic clove, crushed
- Salt and pepper
- Cut the heads and tails off the sardines to prevent them burning. With a sharp knife, cut diagonal slashes 2 cm/¾ inch apart into the sardine flesh on both sides. Mix together the turmeric, chilli powder, pepper and salt in a bowl. Coat the sardines all over in the spice mix and lay them on a plate.
- To make the tzatziki, add all of the ingredients to a bowl and mix well. Put in the fridge for 15 minutes to allow the flavours to come together.
- Heat coconut oil in a frying pan (skillet) over a medium-high heat and fry the sardines in batches on both sides for 2–3 minutes, depending on how thick they are, until golden brown.
- Serve the sardines with a little of the aromatic oil from the pan drizzled over and the tzatziki on the side.
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