Grilled Fresh Sardines with Fennel and Preserved Lemon

Sastojci

Grilled Fresh Sardines with Fennel and Preserved Lemon

Makes 6 first course servings

For fennel:

2 T olive oil

2 med. fennel bulbs, stalks discarded and bulb halved lengthwise, then cut into 1/2-inch-

wide slices

1/2 red onion, cut into 1/4-inch-thick slices (1/2 c)

4 t finely chopped rind (zest and white pith) from preserved lemon)

1/4 t fennel seeds, crushed

1/ 2 t salt

1/4 t black pepper

1/2 c water

For sardines:

12 fresh sardines (about 2 to 3 oz each), cleaned, leaving head and tail intact

3 T olive oil

1/3 t fine sea salt

1/4 t crushed fennel seeds

1/8 t black pepper

2 tsp lemon juice

1/3 c coarsely chopped fresh dill

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then

cook fennel, onion, preserved lemon rind, fennel seeds, salt, and pepper, stirring

occasionally, 5 mins. Add water and braise, covered, stirring occasionally, until fennel

is very tender.

Combine ing for sardines to form a marinade. Marinate sardines and grill. Serve over

fennel.