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Butterfly Sardines with Lemony Fennel Salad

Butterfly Sardines with Lemony Fennel Salad

By MorrisonsPublished on 04 November 2021This 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.
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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.