Sardines with Sicilian fennel salad

10-30 minutes 2 servings 30-60 minutes 800 kcal or less barbecue barbeque barbie bbq fennel fennel bulb fennel bulbs fish green olive green olives mains parsley pine nut pine nuts quick raisin raisins sardine sardines seafood

N/A

Source

Ingredients

zest and juice 1 lemon

bunch parsley , half the leaves kept whole, the other half finely chopped

1 small garlic clove , finely chopped

1 fennel bulb , with fronds

50g toasted pine nut

50g raisin

handful green olives , chopped

3 tbsp olive oil

4 large sardines , scaled and gutted

Method

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.

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.