Ingredients:

  • 1 lb (450 g) fresh sardines, cleaned and filleted
  • 1 lb (450 g) large prawns, peeled and deveined
  • 3 tablespoons (45 ml) olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon (5 g) red pepper flakes (optional for heat)
  • Salt and freshly ground black pepper, to taste
  • Zest and juice of 2 medium lemons
  • 1/4 cup (60 ml) unsalted butter
  • 2 tablespoons (30 ml) fresh parsley, chopped (for garnish)

Instructions:

  1. Rinse sardines and prawns under cold water and pat dry. Season both with salt and pepper.
  2. In a large sauté pan, heat olive oil over medium-high heat.
  3. Add minced garlic; sauté for 30 seconds until fragrant (do not let it burn).
  4. Add sardine fillets to the pan; cook for 2-3 minutes per side until golden and crispy. Remove and set aside on a plate.
  5. In the same pan, add prawns; sauté for 3-4 minutes until pink and opaque. (Optional: sprinkle red pepper flakes for heat during cooking.)
  6. Lower heat and melt butter in the same pan. Stir in lemon zest and juice; mix well.
  7. Return sardines to the pan to warm briefly; spoon lemon sauce over seafood. Garnish with fresh parsley and serve.