-
1
Spread the sardines in a 9-by 13-inch glass or ceramic baking dish and cover them with the onion, fennel, carrot, celery, thyme, verjus and vinegar.
-
2
Add 1/4 cup of the oil and season with salt and pepper.
-
3
Cover and refrigerate for 1 hour.
-
4
In a small bowl, whisk the mayonnaise with the lemon juice, black garlic and harissa.
-
5
Line a platter with the watercress.
-
6
Light a grill or preheat a grill pan and oil the grates.
-
7
Remove the sardines from the marinade and grill over high heat, turning once, until cooked through, about 4 minutes.
-
8
Transfer the sardines to a work surface and let cool slightly.
-
9
Pull out the bones, then transfer the sardines to the platter.
-
10
Preheat a vegetable grilling basket.
-
11
In a bowl, toss the okra with 1 tablespoon of the oil and season with salt and pepper.
-
12
Grill the okra in the basket over high heat, turning occasionally, until tender and lightly browned, about 5 minutes.
-
13
Transfer to the platter.
-
14
In the same bowl, toss the tomatoes with the remaining 1 tablespoon of oil and season with salt and pepper.
-
15
Grill the tomatoes in the basket, turning occasionally, just until charred, about 3 minutes.
-
16
Transfer the tomatoes to the platter.
-
17
Serve the sardines and vegetables with the black garlic mayonnaise.
