-
1
To prepare the fish, lay out a sardine on your cutting board and begin by cutting off the head, or simply pull it off by bending it back and tugging.
-
2
Next, using a small, sharp knife, cut a slit down the belly and remove and discard the innards.
-
3
Gently pry open the sardine to butterfly the fish and lay it flat like a book.
-
4
Run your fingers along and underneath the backbone, beginning with the head and moving toward the tail.
-
5
Loosen the backbone and ribs from the flesh and lift, taking out the tail with the bones.
-
6
Remove any stray bones with tweezers and cut the fillet in half lengthwise.
-
7
Repeat with the remaining fish.
-
8
Lay the lemon on its side and cut a slice off the top and bottom of the fruit, then stand it on a flat end.
-
9
Using a sharp knife and following the curve of the fruit, slice down the sides of the lemon, removing all the peel and pith to reveal the fruit.
-
10
Once the peel and pith are removed, hold the lemon in your palm.
-
11
Cut along the membrane on each side of the individual sections and allow the flesh to fall into a bowl.
-
12
When the lemon is sectioned, coarsely chop the flesh and return to the bowl.
-
13
Squeeze the remaining membrane into the bowl to catch all the lemon juice.
-
14
Set aside.
-
15
Pinch off the leaves from the celery ribs and place in a bowl.
-
16
You should end up with about 1/4 cup of celery leaves in all.
-
17
Slice the ribs very thinly crosswise and add to the leaves.
-
18
Season with salt and toss with 1 tablespoon of the olive oil.
-
19
Add the pine nuts and toss.
-
20
To serve, place 4 fillets, skin side up, on each of 4 plates.
-
21
Drizzle each serving with 1 tablespoon of the remaining olive oil and season with salt and pepper.
-
22
Divide the lemon and juice among the plates, spooning them on top of the fillets.
-
23
Finally, top each with one-fourth of the celery and pine nut salad.
-
24
Serve immediately.
