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Jaffa Orange Sardines Marinated in Beetroot | Jaffa Fruit

Jaffa Orange Sardines Marinated in Beetroot

Created for Jaffa by Jean Christophe Novelli

  • Makes

    4

  • Time

    40

    minutes

  • Level

    Simple

  • Calories

    601

    per portion
  • 1 x Jaffa Orange
  • 8 x Fresh Sardines (prepared and cleaned)
  • 4 x Shallots (sliced)
  • 1 x Garlic Bulb (halved widthways, unpeeled)
  • 1 x Sprig of Thyme
  • 1 x Bay Leaf
  • 1 x Whole Small Beetroot (peeled and sliced)
  • 1 x Carrot (sliced)
  • 4 x TBSP Extra Virgin Olive Oil (infused with Fresh green herbs)
  • 1 x TBSP Extra Virgin Rapeseed Oil
  • 1 x TSP Honey
  • 1 x TSP Coriander Seeds
  • 250ml Dry White Wine
  • 80ml White Wine Vinegar
  1. Heat the rapeseed oil in a hot sauté pan with a lid. Place the sardines into the pan and fry for 1 minute on each side. Transfer to a baking dish and cover with clingfilm.
  2. Using the same pan, add the shallots, garlic, herbs, sliced beetroot, carrots, honey, and vinegar. Bring to the boil and simmer for 5 minutes.
  3. Add the wine and bring to the boil again.
  4. Cut the Jaffa Orange into quarters, squeeze the juice into the pan and add the leftover Jaffa Orange. Simmer for 5 minutes. Whilst hot, pour the stew over the fish, in an ovenproof dish, and re-cover with clingfilm and allow to cool.
  5. To serve, slowly warm the dish in a pre-heated oven, gas mark 4/180ºC/fan 160ºC, for 10 minutes. Complete with a drizzle of the infused olive oil.
  6. Enjoy!