Grilled Sardines with Herbed Fennel-and-Olive Salad Recipe

Name: Grilled Sardines with Herbed Fennel-and-Olive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large fresh sardines, cleaned; 2 tablespoons extra-virgin olive oil, plus more for brushing; Kosher salt; Pepper; 1/2 medium fennel bulb, halved, cored and very thinly sliced lengthwise; 1 cup parsley leaves; 1/2 cup tarragon leaves; 1/2 cup snipped chives; 1/4 cup chopped pitted oil-cured olives; 2 tablespoons fresh lemon juice

Servings: persons

12 large fresh sardines, cleaned
2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
1/2 medium fennel bulb, halved, cored and very thinly sliced lengthwise
1 cup parsley leaves
1/2 cup tarragon leaves
1/2 cup snipped chives
1/4 cup chopped pitted oil-cured olives
2 tablespoons fresh lemon juice

1
Light a grill or preheat a grill pan and brush with olive oil.
2
Brush the sardines with olive oil and season with salt and pepper.
3
Grill over moderately high heat, turning once, until lightly charred outside and just cooked through, about 5 minutes.
4
Transfer the grilled sardines to a platter.
5
In a large bowl, toss the sliced fennel with the parsley, tarragon, chives, chopped olives, lemon juice and the 2 tablespoons of olive oil and season with salt and pepper.
6
Pile the fennel-and-olive salad on the grilled sardines and serve right away.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 large fresh sardines, cleaned, 2 tablespoons extra-virgin olive oil, plus more for brushing, Kosher salt, Pepper, and more.

Yes, Grilled Sardines with Herbed Fennel-and-Olive Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Sardines with Herbed Fennel-and-Olive Salad

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