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Pan-Fried Sardines With Salsa Verde

Fried sardines in salsa verde on a white plate.
Photo by Chelsie Craig

There are very few meals that wouldn’t benefit from an emerald burst of garlicky salsa verde. Roasted branzino? The egg sandwich that you made while hungover? This acidic, salty green sauce can always step in and save the day if you have a few handfuls of green herbs and a blender. This take—made with parsley, cilantro, capers, and lemon juice—is a particularly cooling complement to oily tinned sardines, especially when they’ve been lightly panfried so they’re warmed through and their skin is slightly crackly.

This recipe was excerpted from 'Tin to Table' by Anna Hezel. Buy the full book on Amazon.

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