Sardines with Sicilian fennel salad

Sardines with Sicilian fennel salad

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Cooking time

Prep: 20 mins Cook: 10 mins Ready in 50 minutes

Skill level

Easy

Servings

Serves 2

Perfect on the barbecue, sardines add a taste of summer to any meal and are the perfect addition to an al fresco salad

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
663
protein
34g
carbs
20g
fat
50g
saturates
7g
fibre
3g
sugar
20g
salt
1.49g

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 nuts
  • 50g raisins
  • handful green olives, chopped
  • 3 tbsp olive oil
  • 4 large sardines, scaled and gutted

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Method

  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. 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.

Recipe from Good Food magazine, July 2008

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Comments

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knickers68's picture

this was great, we all enjoyed it, very fresh zingy flavours , perfect for bbq. the bit weall enjoyed most funnily enough was the salad/ we were dubious with the ingredients but it works really well together

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