Description
A comforting dish that combines sardines, fresh spinach, and rice, baked to perfection with a golden crust.
Ingredients
Scale
- 2 (3/4-ounce) cans boneless, skinless sardines packed in olive oil
- 2 pounds spinach, stemmed and washed
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground pepper to taste
- 1 medium onion, finely chopped
- 2 to 4 garlic cloves, minced
- 1 teaspoon fresh thyme leaves, roughly chopped (or 1/2 teaspoon dried thyme)
- 1 teaspoon all-purpose flour
- 1/2 cup low-fat milk
- 1 cup cooked rice (brown or white; Arborio works nicely)
- 1/4 cup fresh or dry breadcrumbs
Instructions
- Preheat the oven to 425°F (220°C) and oil a 1 1/2 to 2-quart gratin dish.
- Remove the sardines from the oil, separate them into fillets, and set the oil aside.
- Wilt the spinach by steaming or blanching, then chop it medium-fine.
- Heat olive oil in a skillet over medium heat, add onion, and cook until tender (5-8 minutes).
- Add garlic and thyme, cooking for 30 seconds to 1 minute until fragrant.
- Stir in the chopped wilted spinach, flour, and season with salt and pepper. Blend for 1 minute.
- Pour in the milk and stir until no liquid appears, then remove from heat and adjust seasoning.
- Spread half of the rice mixture in the baking dish, layer the sardine fillets, drizzle with sardine oil, and top with the remaining rice mixture.
- Sprinkle breadcrumbs on top and drizzle with sardine oil.
- Bake for 15 minutes until sizzling.
- Serve hot or warm and enjoy!
Notes
Leftovers can be stored in the fridge for up to 3 days or frozen for future meals. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 25mg