Grilled sardines with cherry tomatoes, rocket & fennel

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olive magazine

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Recipe by olive magazine

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1. Slice the fennel as thinly as possible, preferably using a mandolin, then drop into a bowl of iced water. Leave to soak for about 20 minutes to allow the fennel to crisp up.
2. To flatten the sardines and remove the backbone, open out the gut cavity and lay the fish on the chopping board skinside up. Press down on the backbone with the palm of your hand from the head to the tail. Turn the fish over and peel off the backbone. If you need to, use a pair of scissors to cut it out. Don't worry if you have a few small bones remaining.
3. Heat the grill to the highest setting. Lay the sardines, skinside up, on an oiled baking tray. Season and scatter the thyme and garlic over. Lay the tomatoes on top. Drizzle with a little more oil and grill for 4-6 minutes, until cooked through.
4. Put the sourdough on plates and top with the sardines and tomatoes. Drain the fennel well and toss in a bowl with the rocket, lemon juice, 4 tbsp olive oil and some seasoning. Serve with the sardines.

319 kcalories, protein 25.5g, carbohydrate 20.8g, fat 15.5 g, saturated fat 2.7g, fibre 2.7g, salt 0.66 g

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Ingredients

• 1 bulb fennel , trimmed
• 8 small or 4 large sardines , gutted, cleaned and heads removed
• a few sprigs thyme , leaves stripped
• 2 garlic cloves , peeled and thinly sliced
• 4 small bunches cherry tomatoes on the vine
• olive oil
• 4 slices sourdough bread , toasted to serve
• 100g wild rocket
• a squeeze lemon juice

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Serves 4

Preperation and cooking times

Ingredients

• 1 bulb fennel , trimmed
• 8 small or 4 large sardines , gutted, cleaned and heads removed
• a few sprigs thyme , leaves stripped
• 2 garlic cloves , peeled and thinly sliced
• 4 small bunches cherry tomatoes on the vine
• olive oil
• 4 slices sourdough bread , toasted to serve
• 100g wild rocket
• a squeeze lemon juice

319 kcalories, protein 25.5g, carbohydrate 20.8g, fat 15.5 g, saturated fat 2.7g, fibre 2.7g, salt 0.66 g

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