Pan-fried with garlic butter, these sardines are super easy and delicious. Served with a lemony fennel slaw and topped with buttery herbed breadcrumbs. You think this dish is beautiful now, just wait till you find out it’ll be on the table in only 10 minutes.
Serves 2
Sardines, we can clean for you
20g butter
2 peeled garlic cloves
Herbed breadcrumbs
- 20g butter
- ½ cup panko breadcrumbs
- Small handful fresh parsley
- 3 tbsp chopped chives
Fennel Slaw
- 1 small fennel bulb
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tsp honey
- Pinch salt and pepper
Method:
Remove sardines from the fridge and leave at room temperature for 10 minutes.
Meanwhile, make the fennel slaw. Remove fronds off fennel. Finely slice bulb and place in a bowl. Add some of the dill-like chopped fronds. Mix all dressing ingredients and toss through the slaw.
Heat butter in a large frying pan over medium heat. Add sardines and cook for 2-3 minutes on each side. Add crushed garlic and stir through. Turn off heat and leave for 2-3 minutes to rest.
Meanwhile, heat butter in a small saucepan over medium heat. Add breadcrumbs and stir for 1-2 minutes until crunchy and golden. Add herbs, mix.
Divide sardines between two plates. Top with fried breadcrumbs and serve with slaw and a lemon wedge on the side.
Serve with lemon wedges.