Grilled sardines with fennel, onion and citrus salad

 Photo: YUKI SUGIURA

Recipe from Diana Henry

Serves four

Sardines and fennel are a match made in heaven, the aniseed freshness perfect with the oily flesh.

2 small heads fennel 

½ small red onion 

1 ruby grapefruit 

8 sardines, cleaned and gutted 

juice of ½ small lemon 

4 tbsp extra-virgin olive oil 

Halve the fennel bulbs and pull off any coarse outer leaves. Trim the tips. Halve again then cut into wafer-thin slices. Put these in a bowl of iced water and set aside for 20 minutes. Thinly slice the onion. Remove the peel and pith from the grapefruit then cut the fruit into segments or thin rounds.

If the sardines haven't been scaled, remove the scales by hand under a cold tap. Wash out traces of blood from the inside. Dry.

Place the sardines on a grill tray on oiled foil. Brush the fish with oil and season. Place under a very hot grill for three to four minutes each side, or until cooked through.

While the sardines are cooking, drain and dry the fennel and toss with the onion, grapefruit, lemon juice, olive oil, herbs and some seasoning. Serve the sardines on top of the fennel salad.

From The Telegraph here.

Some Statins can cause serious side effects when grapefruit is eaten check with your Doctor or Pharmacist.