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One-Pan Sardines with Bok Choy and Harissa

A fast, spiced weeknight skillet dish pairing seared sardines with wilted bok choy in a harissa-scented broth, ready in about 25 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2
Calories: 385
Ingredients Method

Ingredients
  

  • For the Sardines and Harissa Base
  • 8 fresh sardines cleaned and gutted, or 2 tins (about 400g) tinned sardines in olive oil, drained
  • 3 tablespoons olive oil divided
  • 2 tablespoons harissa paste
  • 3 garlic cloves thinly sliced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 cup vegetable or fish stock
  • Salt and black pepper to taste
  • For the Bok Choy
  • 4 baby bok choy halved lengthwise, or 1 large bok choy, cut into wide strips
  • 1 lemon half juiced and half cut into wedges
  • 2 tablespoons fresh parsley or cilantro chopped

Method
 

  1. Pat the sardines completely dry with paper towels. Season both sides lightly with salt and pepper.
  2. Heat 2 tablespoons olive oil in a wide, heavy skillet over medium-high heat until it shimmers. Lay the sardines skin-side down and press gently for the first 20 seconds. Cook undisturbed 2 to 3 minutes until the skin releases, then flip and cook 1 more minute. Remove to a plate.
  3. Lower the heat to medium. Add the remaining olive oil, harissa paste, garlic, cumin, and smoked paprika. Stir constantly 30 to 40 seconds until fragrant.
  4. Pour in the stock, scraping up browned bits. Bring to a gentle simmer.
  5. Add the bok choy stems first, cover, and cook 90 seconds. Add the leafy tops, cover, and cook 60 to 90 seconds more until wilted but bright green.
  6. Nestle the sardines back into the pan on top of the bok choy. Spoon harissa broth over the fish and warm through 1 minute.
  7. Finish with lemon juice, scatter parsley or cilantro on top, and serve straight from the pan with lemon wedges.