Grilled Sardines with Fennel
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under thirty minutes and tastes like you've spent hours in the kitchen. Fresh sardines are incredibly affordable, packed with omega 3 fatty acids that are wonderful for your heart, and they cook beautifully on the grill with just a simple char. The fennel adds this lovely anise flavor that complements the fish perfectly, while a squeeze of lemon and fresh dill brighten everything up. Trust me, once you try this, you'll be making it constantly.
Ella x
Ingredients
- 8fresh sardines(gutted and cleaned)
- 2fennel bulbs(trimmed and quartered lengthwise)
- 5 tablespoonsextra virgin olive oil
- 2fresh lemon(zested and juiced)
- 3garlic cloves(minced)
- 3 tablespoonsfresh dill(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlwhite wine
- 1 teaspoonfennel seeds(toasted)
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Heat your grill to medium-high heat (about 400°F). While it preheats, pat the sardines dry with paper towels and rub them inside and out with 1 tablespoon of olive oil, salt, and pepper.
Tip: Dry sardines prevent sticking and allow for better char marks on the grill.
- 2
Toss the fennel quarters with 2 tablespoons of olive oil, salt, pepper, and half of the toasted fennel seeds. Arrange them cut-side down on the grill grates and cook for 4-5 minutes until golden and caramelized, then flip and cook another 3-4 minutes until tender.
Tip: Fennel benefits from high direct heat to develop sweetness and color.
- 3
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, minced garlic, lemon juice, lemon zest, fresh dill, white wine, red pepper flakes, and remaining fennel seeds to create the herb glaze.
Tip: Prepare this glaze while the fennel cooks to save time.
- 4
Move the fennel to a cooler part of the grill or to a serving platter. Place the sardines directly on the grill grates and cook for 3-4 minutes on the first side without moving them, allowing the skin to crisp and char.
Tip: Resist the urge to move the fish; this creates those desirable grill marks and prevents sticking.
- 5
Carefully flip the sardines and cook for another 2-3 minutes on the second side until the flesh is opaque and cooked through.
Tip: Fresh sardines cook very quickly, so watch them carefully to avoid overcooking.
- 6
Arrange the grilled sardines and fennel on a serving platter. Drizzle generously with the herb and lemon glaze, ensuring each sardine and fennel piece is well coated.
Tip: The warm fish will help the glaze coat beautifully and infuse flavors.
- 7
Garnish with additional fresh dill and lemon wedges. Serve immediately while hot and at their best.
Tip: This dish is best enjoyed fresh off the grill with crusty bread and a crisp white wine.
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