butterfly sardines with lemony fennel salad.
really tasty
Cooking Instructions
- 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.
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