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Cornish Sardines With Watercress And Fennel Salad
July 10 2008

 Cornish Sardines with Watercress and Fennel Salad

Serves 4

You will need:

12 butterflied and filleted sardines (ask your fishmonger to do this for you)
2 tablespoons of olive oil to fry the fish, plus a little for dressing the salad
A drizzle of balsamic vinegar
Pinch of sea salt
3 tablespooons of plain flour
1 bulb of fennel, thinly sliced
1 red onion, thinly sliced
Pinch of white or black pepper
1 teaspoon of capers
Handful of watercress

Method:

Place the sliced fennel, sliced red onion and capers in a bowl and sprinkle with pepper and a little olive oil and balsamic vinegar

Dust the fish in seasoned flour

Heat the 2 tablespoons of olive oil in a frying pan and, when hot, add the fish

Fry for a couple of minutes each side until the fish feels firm to the touch

Place watercress on four plates, add the fennel salad to each and then the sardines.

Delicious – and so easy!