1 tbsp flour
1-3 6 oz can sardines
6 tbsp lemon juice
1 bunch Italian parsley, leaves only
3 tsp minced garlic
3 tbsp olive oil
1 15 oz can garbanzos
1 package cherry tomatoes
Put flour on a plate. Sprinkle with seasoning. I used Italian Basil and Pepper, Green Pepper and Garlic and Pesto. Remove sardines from can. Roll sardines in flour until coated.
Chop parsley, removing stems. Add parsley leaves, 1.5 tsp garlic and 6 tbsp lemon juice in a large bowl and mix together. Set aside.
Open can of garbanzo beans and empty into a bowl. Half tomatoes and put in a bowl.
Add olive oil to large pan on the stove. Turn on high. Turn down to medium when oil starts to bubble and pop. Put the sardines in the oil and add the leftover flour. Cook sardines for 3 minutes on each side. Remove from pan and place on plate.
Turn pan to off or low. Add 1.5 tsp of garlic. It will cook very quickly.
Add in tomatoes and garbanzos to the pan. Turn heat back on medium to medium high. Place sardines back in pan, snuggling them between the vegetables. Cook until vegetables are hot. Add parsley mix on top of mixture on pan and cook for a minute or two.
I served it over rice.
This is one of the best dishes I have ever prepared. Check it out.
Calories with rice and 1 can sardines: 1,300.