Grilled sardines with fennel and tomato salad

Grilled sardines with fennel and tomato salad

By
From
Recipes for a Great Life
Serves
2
Photographer
Greg Elms

Sardines are often recommended by nutritionists because they are high in essential fatty acids and protein. They are one of my favourite fish for flavour, but I usually cook them outside on the flat plate of my barbecue, as the cooking smells can be quite strong if you cook them indoors.

The fennel and tomato salad is full of fresh, lively flavours that work particularly well with the sardines’ strong flavour.

Ingredients

Quantity Ingredient
10 fresh sardines, cleaned
4 tablespoons olive oil
salt
freshly ground black pepper
1 lemon, juiced
4 mint leaves, finely shredded
1 small fennel bulb, rimmed and finely sliced
1 medium tomato, sliced
10 cm piece cucumber, sliced
1 hard-boiled egg, sliced
10 small black olives
2 lemon wedges, to serve

Method

  1. If you like, remove the heads from the cleaned sardines (I prefer to keep them whole). Brush with around half the oil and season lightly with salt and pepper. Refrigerate until you are almost ready to cook.
  2. Pour the lemon juice into a mixing bowl and season lightly. Add the shredded mint and the remaining oil and stir. Add the fennel, tomato, cucumber, egg and olives to the bowl and toss everything together gently.
  3. When ready to cook the sardines, preheat your barbecue to a medium–high heat. Cook the sardines for about 2 minutes on each side, or until golden brown. Serve straight away with lemon wedges and salad.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
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weeknight
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