Fried Sardines with Orange and Fennel Salad
2 servings
15 minutes
Fried sardines with orange and fennel salad are a true embodiment of Mediterranean cuisine, combining the freshness of seafood with aromatic vegetables. Sardines soaked in light olive oil and seasoned with salt and pepper develop a golden crust on the grill, revealing a richness of flavor. Their tender meat is complemented by a refreshing salad where the sweetness of orange meets the light anise note of fennel and the spiciness of fresh dill. Historically, such dishes were popular among Mediterranean fishermen who used simple and accessible ingredients to create refined flavor combinations. This dish is perfect for a light summer dinner or an exquisite meal with loved ones, highlighting the balance of simplicity and gastronomic pleasure.
1
Preheat the grill. Cut off the fish heads, gut them, and flatten the fish. Carefully remove the backbone and take out all the bones up to the tail. Place the fish on the grill, season with salt and pepper to taste, then lightly drizzle with olive oil and grill for 3-4 minutes until cooked, flipping once.
- Sardines: 4 pieces
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
In the meantime, make a salad. Peel one orange and remove all the white pith. Carefully cut out the segments and squeeze the remaining juice. Cut the second orange in half and squeeze the juice. Slice the fennel into thin pieces with a mandoline and add it to the oranges with the juice. Add 2 tablespoons of olive oil and finely chopped dill. Season with salt and mix well.
- Oranges: 2 pieces
- Young fennel: 2 pieces
- Olive oil: 2 tablespoons
- Dill: 1 tablespoon
- Salt: to taste
3
Divide the salad into 2 plates and place the fish on top.
- Sardines: 4 pieces