Sardines With Sicilian Fennel Salad
For a vibrant and delightful dish that celebrates the flavors of the Mediterranean, look no further than this lemony sardine salad recipe. The bright notes of lemon, the aromatic parsley, and the crunch of toasted pine nuts come together to create a refreshing salad that perfectly complements the savory sardines. With a touch of garlic and the sweetness of raisins, this dish is a perfect balance of flavors. So fire up the grill and get ready to enjoy a dish that is as beautiful as it is delicious.
— Constant Cookbook
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
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.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 663 calories
- Fat Content: 50 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 20 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 1.49 milligram of sodium
Comments
No comments found.