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Serve sardines with a simple onion and fennel stew

Serve sardines with a simple onion and fennel stew

When it comes to serving fresh sardines, it's often best to keep things simple.

Rather than dishing them up with a potentially overpowering accompaniment, why not serve sardines in a way that shows off their natural oiliness?

One way of achieving this is to plate up scaled and gutted sardines in a stew, alongside a salad made up of wholesome vegetables, pine nuts and the like.

Angela Hartnett, chef patron at Murano restaurant and a consultant at the Whitechapel Gallery and Dining Room, used her latest column in the Guardian to wax lyrical about her love of sardines in an onion and fennel stew.

Place the sardines in a grill pan and cook them for three minutes on each side. If you find it difficult to turn them, simply give them a touch longer on the heat.

Chilli flakes and fennel seeds can act as a beautiful accompaniment to the oily fish, while adding a squeeze of lemon and lime gives the dish a zesty twist.

Related Products: Chilli Powder, Fennel Seeds

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