Method<\/strong><\/p>\n

Toss leftover and chilled roasted veggies (I make a huge batch of roasted veggies to make the most of the oven being on and then divide into individual serves in glass containers and store in the fridge) together.<\/p>\n

The easiest way to cook the sardines is straight after you’ve just taken roast veggies out of the oven. Remove veggies from the tray and place sardine fillets flesh-side down on the baking paper that the veggies were on (toxin-free if possible, such as the ‘if you care’ brand).<\/p>\n

Place tray back in oven and cook for 4-5 minutes. Alternatively you can fry them on a medium heat in a little olive or coconut oil, salting the skins with sea salt to get “crispy” sardines.<\/p>\n

Cooked sardines will last in a glass container in the fridge for 2 or so days after you’ve cooked them, so maybe cook up a few days worth for an instant lunch or dinner throughout the week.<\/p>\n

Serve sardines on top of veggies and you’re done … SIMPLES!!!<\/p>\n