SARDINES WITH SICILIAN FENNEL SALAD

Sardines with Sicilian fennel salad image

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

Provided by Mary Cadogan

Categories Buffet, Main course, Snack, Supper

Time 30m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 663 calories, Fat 50 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1.49 milligram of sodium