butterfly sardines with lemony fennel salad.

Name: butterfly sardines with lemony fennel salad.
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 12 sardines,butterflied; 2 garlic cloves, peeled; 3 tbsp olive oil; 2 small fennel bulbs trimmed; 1 large courgette; 1 lemon,juice,and rind,grated; 1 tsp dijon mustard; 3 tbsp fresh dill, chopped

champ.1 @cook_3175998

really tasty

champ.1 @cook_3175998

really tasty

Saved

Ingredients

20 mins

6 servings

12sardines,butterflied
2garlic cloves, peeled
3 tbspolive oil
2 smallfennel bulbs trimmed
1 largecourgette
1lemon,juice,and rind,grated
1 tspdijon mustard
3 tbspfresh dill, chopped

Saved

Steps

20 mins

1

pat the fish with kitchen paper.Halves one garlic clove and rub over the sardines.Brush with some oil and chill.
2

Thinly slice the fennel lengthways and slice the courgette on the diagonal.Brush the vegtables with a purple oil and season with salt and pepper.
3

crush the other garlic clove and whisk into the remaining oil with the lemon juice and rind,mustard and 2tbsp of the dill.Barbecue the Veg for 3-4 mins each side,until tender,then add to the dressing.
4

barbecue the sardines for 3-4 mind each side,until cooked through and the fish flakes easily with a fork. serve with Veg and scatter with dill.