Sardines with baby fennel

Name: Sardines with baby fennel recipe
Yield: 30
Ingredients: 40g currants; 2 tbs caramelised red wine vinegar; 1 tbs extra virgin olive oil, plus extra to drizzle; 80g unsalted butter; 2 red onions, finely chopped; 2 garlic cloves, crushed; 1/2 tsp fennel seeds; 1 long red chilli, seeds removed, finely chopped; 30g Ligurian black olives, stones removed, finely chopped; 200g stale white sourdough breadcrumbs; 2 tbs finely chopped dill & flat-leaf parsley, plus extra dill to serve; Finely grated zest of 1 lemon, plus extra wedges to serve; 30 whole sardines, scaled, gills removed, cleaned; 2 baby fennel bulbs, shaved

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https://healthimprovements.info/recipes/sardines-baby-fennel-recipe/69vyvb8p — Sardines with baby fennel

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by Dominic Smith

Aug 24, 2019

A a heart-healthy Sicilian classic.

40g currants
2 tbs caramelised red wine vinegar
1 tbs extra virgin olive oil, plus extra to drizzle
80g unsalted butter
2 red onions, finely chopped
2 garlic cloves, crushed
1/2 tsp fennel seeds
1 long red chilli, seeds removed, finely chopped
30g Ligurian black olives, stones removed, finely chopped
200g stale white sourdough breadcrumbs
2 tbs finely chopped dill & flat-leaf parsley, plus extra dill to serve
Finely grated zest of 1 lemon, plus extra wedges to serve
30 whole sardines, scaled, gills removed, cleaned
2 baby fennel bulbs, shaved

Method

1.

To make stuffing, combine currants and vinegar in a bowl, and set aside until ready to use. Heat oil and butter in a frypan over medium- high heat. Add onion, garlic, fennel seeds, chilli, olive and currant mixture. Cook, stirring occasionally, for 4-5 minutes or until onion has softened. Stir in breadcrumbs and cook, stirring, for 2-3 minutes or until coated in the mixture. Transfer to a bowl with herbs and zest. Season and combine, then cool completely.
2.

Preheat oven to 200°C. Grease 2 large baking trays and line with baking paper. Working with one sardine at a time, fill cavity with stuffing mixture, then place on prepared trays. Roast for 15-20 minutes or until sardines are cooked.
3.

Place shaved fennel on a serving platter and top with sardines. Drizzle with extra olive oil, scatter with dill and serve with lemon wedges.