Sardines with chickpeas, lemon & parsley

• plain flour↗50g g
• sardines↗10

  scaled and cleaned (8 if large)

• lemons↗zest 2

  zest 2

• flat-leaf parsley↗large bunch

  leaves only, roughly chopped

• garlic cloves↗3

  finely chopped

• olive oil↗3 tbsp tbsp
• white wine↗glass glass

  (about 125ml)

• cans chickpeas↗2x

  or butterbeans, drained and rinsed

• pack cherry tomatoes↗250g g

  halved

Step-by-step instructions

1. 1

   Season the flour and scatter over a large plate. Dip the sardines in the flour, one at a time. Mix together the lemon zest, parsley and half of the chopped garlic and set aside.

2. 2

   Put a very large pan (a paella pan is ideal or a large sturdy baking tray with a lip) on top of the barbecue and heat until very hot. Add the oil, heat for a few seconds, then lay the floured sardines in the oil in one layer. Fry for 3 mins until the underside is golden, then turn over and fry for another 3 mins. Lift out of the pan and onto a plate.

3. 3

   Fry the remaining garlic (add another splash of oil if you need to) for 1 min until softened. Pour in the white wine, scrape any bits off the bottom of the pan with a wooden spoon and boil for 1 min or until reduced by half.

4. 4

   Tip in the chickpeas or butter beans and tomatoes, then stir until heated through. Season with plenty of pepper and salt to taste, then nestle the fish back into the pan. Take off the heat, sprinkle with the parsley mix and serve with plenty of crusty bread to mop up the juices.