Ingredients

8 fillets Pacific sardines
Zest of 1 lemon
4 Tbsp extra-virgin olive oil
3 Tbsp lemon juice
1 small clove garlic, minced
1/2 tsp salt
1/4 tsp freshly ground pepper

2 cups diced seeded tomatoes
2 cups cooked cannellini beans
2 cups blanched green beans
1/4 cup thinly slivered red onion
3 Tbsp chopped fresh basil
2 Tbsp capers
Fresh parsley leaves for garnish

Preparation

To cook sardines:

Lay the sardines out in a single layer in a baking dish. Sprinkle them evenly with the lemon zest, a few drizzles of olive oil, salt and pepper and set aside. Go to work on the salad. When salad is done, place them under the broiler and broil for 2-3 minutes or until cooked through.

For salad:

Whisk oil, lemon juice, garlic, salt and pepper in a large bowl. Add tomatoes, beans, onion, basil and capers. Toss to combine.

To serve:

Place bean salad on a large serving platter and top with broiled sardines. Garnish with fresh parsley leaves