Pan-Seared Sardines With Brown Butter & Crispy Sage

The one to make when you want the fish to be the whole point. Brown butter, crisp sage, lemon, salt. Nothing else needed.

Watch the butter closely. It goes from golden to burnt in about fifteen seconds.

Bright & Simple · Serves 2

Ingredients

• 2 tins Nice Cans sardines
• 4 tbsp unsalted butter
• 8 fresh sage leaves
• 1 lemon, cut into wedges
• Flaky sea salt

Method

1. Melt the butter in a skillet over medium heat.
2. Continue cooking, swirling occasionally, until the butter foams and turns golden-brown and nutty, about 3-4 minutes.
3. Add the sage leaves and fry until crisp, about 30 seconds.
4. Gently lay the sardines into the brown butter to warm through, about 1 minute.
5. Transfer to a plate, spoon the brown butter and crispy sage over the top.
6. Finish with flaky salt and a squeeze of lemon.

One tip

Use a light-coloured pan if you have one. You cannot judge brown butter in a black skillet.

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