Marinated Sardines with Fennel, Raisins and Pine Nu

Name: Marinated Sardines with Fennel, Raisins and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds fresh sardines, filleted; Salt and freshly ground pepper; 3 tablespoons cornmeal; 1/4 cup extra-virgin olive oil; 1 medium fennel bulbfronds coarsely chopped, bulb cored and very thinly sliced; 1/2 cup Champagne vinegar; 1/4 cup raisins; 2 tablespoons sugar; 1/2 teaspoon cinnamon; 1 bay leaf; 1/4 cup pine nuts

Servings: persons

1 1/4 pounds fresh sardines, filleted
Salt and freshly ground pepper
3 tablespoons cornmeal
1/4 cup extra-virgin olive oil
1 medium fennel bulbfronds coarsely chopped, bulb cored and very thinly sliced
1/2 cup Champagne vinegar
1/4 cup raisins
2 tablespoons sugar
1/2 teaspoon cinnamon
1 bay leaf
1/4 cup pine nuts

1
Season the sardines with salt and pepper and dust with the cornmeal.
2
In a skillet, heat 2 tablespoons of the oil.
3
Cook the sardines over moderately high heat until just white throughout, about 1 minute per side.
4
Transfer to a 9-by-13-inch glass baking dish and spread the sliced fennel on top.
5
In a small saucepan, simmer the Champagne vinegar, raisins, sugar, cinnamon and bay leaf over moderate heat until the sugar is dissolved, about 1 minute.
6
Pour the mixture over the sardines and let stand for at least 30 minutes or refrigerate overnight.
7
In a small skillet, toast the pine nuts over moderate heat, stirring frequently, until golden, about 4 minutes.
8
Transfer to a plate and let cool.
9
Drizzle the marinated sardines with the remaining 2 table- spoons of olive oil.
10
Sprinkle with the pine nuts and fennel fronds and serve.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/4 pounds fresh sardines, filleted, Salt and freshly ground pepper, 3 tablespoons cornmeal, 1/4 cup extra-virgin olive oil, and more.

Yes, Marinated Sardines with Fennel, Raisins and Pine Nuts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marinated Sardines with Fennel, Raisins and Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions