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James Martin’s peri peri sardines
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Think just because you don't have much time you can't have an impressive meal? Think again! This simple sardine dish looks tricky but is ready in just 15 mins
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Serves: 2
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Total time: 15 mins
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Can't find peri peri sardines? Marinate some regular ones in peri peri sauce before cooking
- 2 x 120g peri peri sardines like John West Peri Peri Sardines, undrained
- 1 x 420g can cooked chick peas drained
- 1 teaspoon red wine vinegar
- 5g chopped flat leaf parsley
- 55g bag rocket leaves
Method
- Place a pan over a medium heat, drizzle a little oil in and add the onion along with the chilli.
- Allow to cook for 2 minutes then add the pak choi and cook until it starts to wilt.
- Add half of the black bean sauce and cook for 1 minute, remove from the heat and set to one side.
- Place a pan over a medium heat and add the mackerel then pour on the remainder of the bean sauce and bring to the boil.
- Cook for 2-3 minutes, then remove from the heat.
- Place a pile of the pak choi in the centre of a plate and then arrange the mackerel on top. Drizzle a little of the sauce around and serve
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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