Grilled Sardines with Lentil-Fennel Salad
Sardines from the grill with lentil-fennel salad is a recipe featuring fresh ingredients in the legumes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 cloves garlic
- 3 stems basil
- 3 stems dill
- 1 lemon (juice and zest)
- Salt
- Pepper (freshly ground)
- 12 sardines (ready to cook)
- 200 g brown lentils
- 1 bulb fennel
- 1 Red Onion
- 2 tbsp olive oil
- 3 tbsp blood orange juice
Instructions
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1.
Preheat the oven grill. Peel and finely dice the garlic. Wash, pat dry, strip leaves from the herbs, and finely chop them. Mix the garlic with lemon juice, zest, and herbs; season with salt and pepper.
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2.
Wash and pat dry the sardines, slash the skin with a knife, and brush them with the marinade. Let sit for 30 minutes. Rinse the lentils under cold water and cook in boiling salted water for 25‑30 minutes. Meanwhile, trim the fennel bulb, remove the tough core, and slice into strips. Peel and slice the red onion.
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3.
Combine oil with blood orange juice; season with salt and pepper. Drain the lentils and rinse them cold. Mix the fennel, lentils, onion, and vinaigrette in bowls. Place the sardines on parchment‑lined baking sheet and grill 3‑5 minutes per side. Remove and serve alongside the salad on plates.
