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🥗 Grilled Sardines with Lentil and Fennel Salad

247 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 3 sprigs basil
• 3 sprigs dill
• 1 lemon (juice and zest)
• salt
• pepper (from the mill)
• 12 sardines (ready for cooking)
• 200 g brown lentils
• 1 bulb fennel
• 1 red onion
• 2 tbsp olive oil
• 3 tbsp blood orange juice

Instructions

1. 1. Turn on the grill function of your oven and preheat it.
2. 2. Peel the garlic clove and dice it finely.
3. 3. Wash the herbs, pat them dry, and pick the leaves off the stems.
4. 4. Finely chop the herbs.
5. 5. Mix the garlic with the lemon juice, lemon zest, and chopped herbs.
6. 6. Season the marinade with salt and pepper.
7. 7. Wash the sardines and pat them dry with a kitchen towel.
8. 8. Make small cuts in the skin of the fish with a knife.
9. 9. Coat the fish thoroughly with the marinade.
10. 10. Let the fish marinate for 30 minutes.
11. 11. Rinse the lentils under cold water.
12. 12. Cook the lentils in salted water for 25 to 30 minutes until tender.
13. 13. Remove the hard core from the fennel.
14. 14. Slice the fennel into thin strips.
15. 15. Peel the onion and slice it into strips as well.
16. 16. Mix the oil with the orange juice.
17. 17. Season the vinaigrette with salt and pepper.
18. 18. Drain the cooked lentils and rinse them with cold water to stop the cooking process.
19. 19. Mix the lentils with the fennel, onion, and vinaigrette.
20. 20. Fill the salad into small bowls.
21. 21. Place the sardines on a baking tray lined with baking paper.
22. 22. Grill the fish for 3 to 5 minutes on each side under the grill.
23. 23. Remove the fish from the tray.
24. 24. Plate the sardines together with the salad.
25. 25. Serve the dish.

Nutrition per serving

• kcal: 247
• Protein: 19 g · Fett/Fat: 7 g · Carbs: 25 g