Name: Grilled Fresh Sardines with Fennel and Preserved Lemon
Cook time: 25 min
Total time: 25 min
Yield: Makes 6 (First course) servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 medium fennel bupounds (sometimes labeled "anise"; about 1 1/2 pounds total), stalks discarded and bulb halved lengthwise, then cut into 1/2-inch-wide wedges; 1/2 red onion, cut into 1/4-inch-thick slices (1/2 cup); 4 teaspoons finely chopped rind (zest and white pith) from preserved lemon; 1/4 teaspoon fennel seeds, crushed; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup water; 12 fresh sardines (about 2 to 3 ounces each), cleaned, leaving head and tail intact; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon fine sea salt; 1/4 teaspoon crushed fennel seeds; 1/8 teaspoon black pepper; 2 teaspoons fresh lemon juice; 1/3 cup coarsely chopped fresh dill; a well-seasoned ridged grill pan

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Grilled Fresh Sardines with Fennel and Preserved LemonMartyn Thompson

At the thought of Morocco, the mind tends to wander to the teeming heart of Marrakech; but the windswept coastal city of Essaouira, with its whitewashed buildings and heaping displays of glimmering fish (which you can have grilled on the spot), offers another sort of paradise. We can't supply Essaouira's particular perfume of sea and smoke, but the simplicity and clean flavors of this lemon-infused dish will take you there in spirit.

Cooks' note:

Fennel can be braised 2 hours ahead and kept, uncovered, at room temperature. Reheat to warm before serving.

Recipe notes

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