Paleo recipe for 2 people, takes only 10 mins; recipe has lemon, parsley, garlic clove, fennel bulb, pine nut, raisin, green olive, olive oil and sardine.
Sardines with Sicilian fennel salad
Course: Paleo
Servings
2
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 1 small garlic clove, finely chopped
- Olive Oil: 3 tbsp olive oil
- Parsley: bunch parsley, half the leaves kept whole, the other half finely chopped
- Lemon: zest and juice 1 lemon
- Green Olive: handful green olives, chopped
- Fennel Bulb: 1 fennel bulb, with fronds
- Sardine: 4 large sardines, scaled and gutted
- Pine Nut: 50g toasted pine nut
- Raisin: 50g raisin
Directions
- 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.
