Seven-spice sardines & cauliflower with garlic yogurt recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Seven-spice sardines & cauliflower with garlic yogurt recipe By You Magazine - November 21, 2021 On the banks of the Golden Horn in Istanbul, little stalls fill the air with the glorious smell of grilling fish. The fish is served up in bread rolls with lettuce, slim slices of onion and a good squeeze of lemon juice. This is my version. Lizzie Mayson SERVES 2 1/2 red onion, thinly sliced Juice of 1/2 lemon, plus wedges to serve 1 cauliflower (about 600g), broken into small florets, with any leaves saved and stalk chopped up 2 tbsp olive oil 4 butterflied sardines, about 200g total weight 1 tsp Baharat (seven-spice mix) 1/2 tsp dried mint Handful fresh flat-leaf parsley, leaves chopped Sea salt and freshly ground black pepper FOR THE GARLIC YOGURT 125g plain yogurt 1 small garlic clove, crushed Zest of 1 unwaxed lemon Preheat your oven to 190C/fan 170C/gas 5. In a small bowl, submerge the onion in the lemon juice and set aside. Toss the cauliflower florets and any leaves and stalk with the olive oil and 1 tablespoon of water in a large roasting tin. Season and roast for about 20 minutes until tender and burnished at the edges. While the cauliflower is roasting, make the garlic yogurt. In a small bowl, combine the yogurt, garlic and lemon zest; season and set aside. Remove the roasting tin from the oven and preheat your grill to high. Pop the sardines into a bowl and rub with the Baharat and dried mint, along with some salt and black pepper. Lie the sardines skin-side up on top of the cauliflower. Grill for 3 minutes until the flesh is opaque and the skin is blistered. Sprinkle the marinated onions and parsley over the top and serve with the garlic yogurt and lemon wedges on the side, for squeezing. ALSO WORKS WELL WITH Whole sardines: cut a few slashes into each side before grilling. Whole mackerel (you’ll only need 2): cut slashes into the skin before grilling; these will need about 5–6 minutes per side. Mackerel fillets: these should take about 5 minutes to grill. Now buy the book Our recipes are from One Dish Fish by Lola Milne, published by Kyle Books, price £17.99. To order a copy for £15.29 until 5 December, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved