About this Recipe
While it’s still warm outside, let’s make the most out of the weather with this light but delicious dish.
For the recipe I used fresh sardines that were cleaned and cut open in two.
- 12 small sardines cleaned, and cut open in two.You don’t have to remove the head , but mine came as.
- 4 large fennels
- 1 cup of cherry tomatoes
- 2 lemons
- Olive Oil
Cut each fennel into quarters and steam them for 20min.
Preheat the oven to 170 deg.
Meanwhile clean the sardines, salt them and set aside.
Once the fennels have softened, put them in a baking pan and season them with Olive oil, salt, thyme and the juice of 1 lemon. Gently massage the seasoning into the fennels and hop them in the preheated oven for 5min to roast. At this point they need to be almost cooked, not hard at all.
Once done, take them out and add the sardines on top and in between. Add an extra squeeze of lemon juice, fresh cherry tomatoes halved, drizzle of Olive oil and back in the oven for 15min or until the sardines are cooked.
The sardines will only take 15min top to cook, so make sure your fennels are only 10/15min away from being totally cooked through. You don’t want them to be hard. Your knife should easily cut them and they should meeeeeelt in your mouth…
Bon appetit 🙂