Grilled Sardines with Baby Fennel, Capers, and Taggiasca Olives

1. 1

   Trim the root ends of the fennel and peel them with a vegetable peeler.

2. 2

   Slice crosswise as thinly as possible.

3. 3

   Combine the fennel with the olives, capers, lemon juice, and parsley and allow to marinate while you prepare the sardines.

4. 4

   Preheat the grill on high.

5. 5

   Brush the sardines with the olive oil and season generously with salt and pepper.

6. 6

   Place on a hot grill and cook for 2 to 3 minutes per side, or until the flesh easily pulls away from the bones.

7. 7

   Divide the sardines among 4 plates and spoon the relish over the top, along with any accumulated juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.