for 4 servings
- 2 Fennel bulb (sliced into sedges vertically)
- 28 ounces fresh Sardine (cleaned)
- 1 lemon (sliced)
- 2 cloves garlic (chopped)
- ½ cup dry white wine
- ½ teaspoon fennel seeds
- 3 tablespoons olive oil
- 1 tablespoon pine nut (toasted)
- Parsley leaf (to garnish)
Wash and trim the fennel and cut into eighths lengthwise. Cut the stalk out of each piece. Fill a wide pan to a depth of about 3 cm with water and bring to the boil. Add the fennel, cover and cook over a low heat for about 10 minutes, then drain thoroughly.
Wash the sardines and slit open along their stomachs. Loosen the backbones with a knife or spoon handle and pull out. Cut off the heads, then wash, pat dry and season inside and out with salt and pepper.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6. Grease a baking dish and put in the lemon slices, fennel, sardines. Add the garlic, wine and fennel seeds and drizzle with the olive oil.
Cover with tin foil and bake the sardines in the oven for about 15 minutes. Serve garnished with the pine nuts and parsley.