🍽️ Citrus-Marinated Sardines with Fennel

Name: Citrus-Marinated Sardines with Fennel
Total time: 25 min
Yield: 4 servings
Ingredients: 16 fresh sardines (ready for the kitchen); salt; Pepper (from the mill); 3 tbsp flour; 100 ml olive oil; 1 clove garlic; 1 tbsp basil (finely chopped); 1 tbsp parsley (finely chopped); 1 lemon (juice); 1 tbsp balsamic vinegar; 2 fennel bulbs (with greens); lemons (juice); 15 black olives (pitted and roughly chopped)

175 kcal · 25 min · 4 servings

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Ingredients

16 fresh sardines (ready for the kitchen)
salt
Pepper (from the mill)
3 tbsp flour
100 ml olive oil
1 clove garlic
1 tbsp basil (finely chopped)
1 tbsp parsley (finely chopped)
1 lemon (juice)
1 tbsp balsamic vinegar
2 fennel bulbs (with greens)
lemons (juice)
15 black olives (pitted and roughly chopped)

Instructions

1. Halve the sardines and carefully remove the bones.
2. Rinse the fish under cold water and pat them dry with kitchen paper.
3. Season the sardines with salt, pepper, and a splash of lemon juice.
4. Coat the fish lightly in flour.
5. Heat olive oil in a pan and fry the sardines in batches for a short time over high heat.
6. Place the fried sardines in a baking dish.
7. Whisk together 4 tablespoons of olive oil with pressed garlic, fresh herbs, lemon juice, and vinegar.
8. Pour the marinade over the sardines in the dish.
9. Let the sardines marinate in the refrigerator for 24 hours.
10. Wash and trim the fennel.
11. Finely chop the green fennel fronds.
12. Halve the fennel bulbs and slice them thinly.
13. Whisk together the remaining olive oil with salt, pepper, and lemon juice.
14. Toss the fennel slices with the dressing mixture.
15. Fold in chopped olives and the fennel fronds.
16. Arrange the fennel salad and top with the marinated sardines.

Nutrition per serving

kcal: 175
Protein: 6 g · Fett/Fat: 14 g · Carbs: 7 g