Recipe
Sardines with Sicilian fennel salad
Michael and Michael cook sardines and serve them on a fresh salad.
As seen on: Out of the Blue (Season 2021: Episode 6)
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
Instructions
- 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.