Grilled sardines with fennel and preserved lemon
Butterflied sardines are boneless with the two fillets attached. To do this yourself, cut off the head just behind the gills. With a small knife, cut along the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 teaspoons fennel seeds
- 1/2 teaspoon sea salt flakes
- 1 teaspoon freshly ground black pepper
- 12 butterflied sardines (540g)
- 1/3 cup (80ml) olive oil
- 2 tablespoons finely chopped preserved lemon rind
- 2 tablespoons lemon juice
- 150 grams (4½ ounces) baby green beans, trimmed
- 1 baby baby fennel (130g), trimmed
- 1 small lebanese cucumber (130g)
- 120 grams (4 ounces) radishes, sliced thinly
- 1 large avocado (350g), sliced
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