Sardines in a Fennel-Spiked Tomato Sauce: Sarde alla Marinara

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   In a saucepan over medium-low heat, gently saute the onion in 3 tablespoons of oil until soft and golden but not beginning to brown.

3. 3

   Add the chopped tomatoes and cook, stirring occasionally, for about 10 minutes, or until most of the juice has evaporated and the tomatoes have reduced to a thick jam.

4. 4

   Stir in about half of the fennel seeds and add salt and pepper, to taste.

5. 5

   Use a little more oil to grease an oven dish large enough to hold the sardines in 1 layer.

6. 6

   Add all but 1/3 cup tomato sauce and spread it over the bottom of the dish.

7. 7

   Arrange the fish on top of the tomato sauce in 1 layer.

8. 8

   Sprinkle a little salt, the bread crumbs, and the remaining fennel seeds on top of the fish.

9. 9

   Drizzle on the wine, then dot with the remaining tomato sauce.

10. 10

    Bake in the oven for about 20 minutes.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.