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Sardines with Sicilian fennel salad

Sardines with Sicilian fennel salad


  • 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


    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.

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