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Fish
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!
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