Sardines with Sicilian fennel salad recipe - Recipes - BBC Good Food

Mix the lemon zest, chopped parsley and garlic together, then set aside. Pick the fronds from the fennel and set aside. Halve the fennel bulb and finely slice. Make the salad by mixing the sliced fennel and fronds with the pine nuts, raisins, olives, and whole parsley leaves. Dress with the olive oil and lemon juice.

Heat the griddle pan or barbecue. Season the fish with rock salt (this stops them sticking). Griddle for 2-3 mins on each side until the eyes turn white. Sprinkle the fish with the parsley mix and lift onto plates. Drizzle with oil and serve with the salad.

How many per person?

Sardines vary in weight but are usually about 85-100g each. Generally you need to buy 3-4 per person as a main course. Sardines are part of the herring family and are basically small pilchards: both herring and sprats are good alternatives.