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four
Easy
Published 2016
Cut the lemons in half and slice the ends so that they can stand upright on a plate. Remove all the pulp with a spoon, leaving the hollow half lemons. Set aside the juice.
In a bowl, roughly break the boneless and skinless sardine fillets with a fork and season with the chopped parsley, chopped mint and lemon peel zest. Mix with a tables
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