Oven-Baked Sardines With Fennel And Citrus Fruits

Katie Caldesi|July 3, 2013 10:28 am EST

1 (1 ratings)

This recipe was developed in our school during "Slow Fish Week." It uses soffritto, but with a citrus twist to balance the oily fish. If you can't find fresh baby fennel, use a teaspoon of fennel seeds. Mackerel can also be cooked in this way. Click here to see A Regional Italian Cookbook for Obsessed Home Cooks.

Servings

4

Ingredients

2/3 cup extra-virgin olive oil
1 red onion, chopped very finely
2 stalks celery, chopped very finely
1 medium-sized carrot, chopped very finely
salt and freshly ground pepper, to taste
2 sprigs rosemary
3 bay leaves
two 2-inch lengths orange zest
4 baby fennel bulbs, chopped finely
2 cloves garlic, crushed lightly
2 pound sardines, cleaned and trimmed
juice of 1/4 lemon
3/4 cup fish stock, plus more as needed
3 tablespoon extra-virgin olive oil
handful of flat-leaf parsley, leaves stripped and chopped coarsely

Directions

Heat the oil in a frying pan over low heat and add the onion, celery, and carrot. Season with salt and pepper, to taste. Add the herbs, zest, fennel, and garlic and cook, stirring regularly, for 15 minutes. Remove and discard the herbs.
Preheat the oven to 350 degrees.
Lay each sardine skin side down on a board. Spread a little soffritto on each one and roll up. Arrange in an ovenproof dish and pour in any leftover soffritto or oil. Put into the oven until the sardines are cooked through, for 10-15 minutes. Serve with roast potatoes and sautéed spinach.