Grilled Sardines with Fennel

Instructions

1. 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. 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. 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. 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. 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. 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. 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.