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Sardines with Sicilian fennel salad

Ingredients

  1. Step 1 zest and juice 1 lemon
  2. Step 2 bunch parsley , half the leaves kept whole, the other half finely chopped
  3. Step 3 1 small garlic clove , finely chopped
  4. Step 4 1 fennel bulb , with fronds
  5. Step 5 50g toasted pine nut
  6. Step 6 50g raisin
  7. Step 7 handful green olives , chopped
  8. Step 8 3 tbsp olive oil
  9. Step 9 4 large sardines , scaled and gutted
Sardines with Sicilian fennel salad
Calories: 663 Carbohydrate: 20 g Protein: 34 g Fat: 50 g
Cook time: 30 minutes Prep time: minutes Total time: 30 minutes Servings: 2

TAGS

Buffet Main course Snack Supper Italian Josh Eagleton 10-30 minute 2 serving 30-60 minute 800 kcal or less Barbecue Barbeque Barbie BBQ Fennel Fennel bulb Fennel bulb Fish Green olive Green olive Main Mary Cadogan Parsley Pine nut Pine nut Quick raisin raisin Sardine Sardine Seafood

Directions

  1. Step 1 Mix the lemon zest, chopped parsley and garlic together, then set aside. Pick the fronds from the fennel and set aside. Halve the fennel bulb and finely slice. Make the salad by mixing the sliced fennel and fronds with the pine nuts, raisins, olives, and whole parsley leaves. Dress with the olive oil and lemon juice.
  2. Step 2 Heat the griddle pan or barbecue. Season the fish with rock salt (this stops them sticking). Griddle for 2-3 mins on each side until the eyes turn white. Sprinkle the fish with the parsley mix and lift onto plates. Drizzle with oil and serve with the salad.