Pressed Fennel-Orange Sardines Recipe

Ingredients:

• 8 to 10 fresh sardines, cleaned and filleted
• 2 oranges, zest and juice
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil

Directions:

1. Place the sardine fillets in a shallow dish. Pour the orange juice and zest over the sardines.
2. In a mortar and pestle, crush the fennel seeds until they’re coarsely ground, then add them to the orange juice and zest mixture. Add salt and pepper to the mixture and combine everything together.
3. Pour the mixture over the sardines and make sure that every fillet is coated in the mixture.
4. Cover the fish with cling film and put the dish in the refrigerator for at least 1 hour, or overnight.
5. When ready to serve, remove the sardines from the dish and pat them dry with a paper towel. In a heated, oiled grill pan, cook the fillets for 2-3 minutes on each side or until golden brown.
6. Press the cooked sardines lightly with a flat spatula to slightly flatten them.
7. Serve hot, drizzled with some more olive oil and with a slice of orange and a sprinkle of fennel seeds on top.

Verdict:

The delicate flavors of the fennel and oranges complement the sardines beautifully. This is a dish that is perfect for impressing guests and would even work well as a light lunch or dinner.

Serving suggestion:

Serve these pressed fennel-orange sardines with a simple side salad or as an appetizer before a meal. For a more substantial meal, serve this dish with some roasted vegetables or crusty bread on the side.