Butterfly Sardines with Lemony Fennel Salad
By MorrisonsThis butterfly sardines recipe contains all of the flavours of summer. Enjoy on a sunny evening with a glass of your favourite white wine for the ultimate experience.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
8 total- 12 sardines, butterflied
- 2 bulbs of fennel, trimmed
- 1 tsp of dijon mustard
- 3 tbsp of olive oil
- 1 courgette, large
- 2 cloves of garlic, peeled
- 1 lemon, juice and rind, grated
- 3 tbsp of fresh dill, chopped
Method
4 stepsStep 1
Pat the fish with kitchen paper. Halve one garlic clove and rub over the sardines. Brush with some oil and chill.
Step 2
Thinly slice the fennel lengthways and slice the courgette on the diagonal. Brush the vegetables with a little of the oil and season with salt and pepper.
Step 3
Crush the other garlic clove and whisk into the remaining oil with the lemon juice and rind, mustard and 2 tbsp of the dill. Barbecue the veg for 3-4 minutes each side, until tender, then add to the dressing.
Step 4
Barbecue the sardines for 3-4 minutes each side, until cooked through and the fish flakes easily with a fork. Serve with the veg and scatter with dill.