When the sunny days arrive, we take out the griddle and the barbecue. For fish, I prefer the griddle, which preserves the delicacy of their flesh. Wild fennel is an aromatic plant that grows naturally in southern regions. It is recognized by its fine, feathery leaves, yellow umbrella-shaped flowers, and its aniseed fragrance.
Wash and remove the stems from the sardines. Open them in half and remove the innards. Rinse with clear water.
Trim the wild fennel stems, saving a few flowers for the final decoration. Insert the fennel stems into the cavity of the fish. Close and set aside in the refrigerator.
Turn on the grill. Place the sardines on a fish grill, add a few stalks of fennel, and drizzle with a dash of oil (even better, flavored olive oil with fennel). Close the grill and cook on the grill.
To finish, flip the grill while cooking: count between 3 and 5 minutes of cooking per side, depending on their size. Salt. Once the sardines are cooked, transfer them to a serving dish, garnish with fennel flowers, and serve immediately.
0 servings
4
EN 
TH