Fish4Ever

from .symonds

My hyper-fixation lunch which is ready in under 10 minutes

These sardines from are the BEST amazing ingredients and delicious! Top with rocket and feta and sprinkled with seeds for the optimum lunch

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A simple, nourishing lunch that’s easy to put together but full of flavour. Sardines are naturally rich in protein and omega-3 fats. Paired with sweet potatoes, capers and fresh herbs, this makes a balanced, satisfying meal that’s both practical and nutrient dense. If you want to make it quicker you can part bake the sweet potatoes and then finish them off in the oven or air-fryer when you want to eat them 🍠🐟

Lemon Sardine Sweet Jacket Potato

5.25 plant points 🌿 513 calories | 32 g protein | 47 g carbohydrates | 19 g fat

Ingredients
Serves 2
2 medium sweet potatoes
Olive oil, to drizzle
2 tins sardines in olive oil with lemon
2 tbsp capers, chopped
4 tbsp fresh chives, finely chopped
2 spring onions, finely sliced
Juice of 1 lemon
1–2 tsp olive oil (from the sardine tin)
Salt and black pepper

To serve
Cress
Pickled red onion

METHOD
1. Preheat the oven to 180°C. Pierce the sweet potatoes with a fork, drizzle with oil and sprinkle over salt and then bake for 45–50 mins until soft inside and caramelised on the outside.
2. In a bowl, add the sardines, greek yogurt, chives, spring onions, capers, lemon juice and a little of the olive oil from the tin to loosen the mixture and season with salt and black pepper.
3. Mash this together until fully combined.
4. Slice open the baked sweet potatoes and fluff the centres with a fork.
5. Spoon over the sardine mixture, then finish with some cress, pickled red onion and salt and black pepper.
mediterraneandiet