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Grilled harissa sardines with fennel & potato salad

Grilled harissa sardines with fennel & potato salad served on a plate

Grilled harissa sardines with fennel & potato salad

Name: Grilled harissa sardines with fennel & potato salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 900g new potatoes; 2 fennel bulbs; 1⁄2 lemon juiced; 24 small good-quality black olives; 5 tbsp extra virgin olive oil; 12 sardines cleaned and gutted; 4 tbsp olive oil; shop-bought harissa; 2 lemons 1 juiced, 1 cut into wedges to serve; 3 tbsp chopped parsley

Diana Henry

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Serves 6

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.7 out of 5.3 ratingsRate

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Pair sardines with harissa to make this fabulous summer salad with fennel, olives and new potatoes. The freshness of the fennel really balances the richness of the fish

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

900g new potatoes
2 fennel bulbs
1⁄2 lemon

juiced
24 small good-quality black olives
5 tbsp extra virgin olive oil

For the sardines

12 sardines

cleaned and gutted
4 tbsp olive oil
shop-bought harissa
2 lemons

1 juiced, 1 cut into wedges to serve
3 tbsp chopped parsley

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Nutrition: Per serving

kcal502
fat28g
saturates6g
carbs26g
sugars2g
fibre5g
protein34g
salt0.8g

Method

step 1

Cook the potatoes in boiling salted water until tender, about 15-20 mins. While they’re cooking, remove any tough outer leaves from the fennel and trim the tops, keeping any feathery fronds. Halve lengthways and remove the little hard core from each piece and discard. Cut the fennel into very fine slices using a mandoline or a sharp knife. Put them in a bowl and squeeze over the lemon juice. When the potatoes are tender, drain well and toss with the fennel, olives, extra virgin olive oil, some seasoning and the reserved fronds.
step 2

If the sardines haven’t been scaled, remove by hand under running water, then wash out traces of blood from the inside and dry with kitchen paper.
step 3

Heat the grill. Mix the oil with the harissa (see our recipe). Put the sardines on a grill tray covered with foil. Brush them with the harissa oil (on both sides), season with salt and put under a very hot grill and cook for 4-5 mins each side, or until cooked through. Pour over the lemon juice and scatter with the parsley. Serve on the fennel and potato salad with wedges of lemon for squeezing over.

Recipe from Good Food magazine, June 2019

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A star rating of 4.7 out of 5.3 ratings

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