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Butterfly Sardines with Lemony Fennel Salad
Butterfly Sardines with Lemony Fennel Salad
By Morrisons
Published on 04 November 2021
This 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
30 minsTotal time
6Servings
20 minsPrep time
10 minsCooking time
Ingredients
- 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
Step 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.