chefspencil: Marinated Sardines on Toast With Fennel

This is a delicious and healthy breakfast that you enjoy literally every day. It also works great as a starter or appetizer.

You can also use store-bought marinated sardines for a quick treat, but this marinated sardines recipe is too delicious not to give it a try.

As always, buying quality ingredients, especially when it comes to fish and seafood is crucial for a delicious and healthy dish.

Enjoy!

Marinated Sardines Toast With Fennel

Course Appetizer

Cuisine Austrian, Italian

Prep Time 6 hours 5 minutes

Cook Time 10 minutes

Total Time 6 hours 15 minutes

Servings servings

Author James Roberts

Start with the sardines as they take the longest to prepare.
Take a non reactive tray large enough to fit the twelve sardine fillets comfortably and pour in the juice of two lemons. Ensure you do this on a level surface so as the sardines get an even cure.
Next sprinkle evenly with sea salt, oregano and sliced eschallots.
Split the sardines on either side of the join in the fillets, check each sardine for scales and remove gently with the back of a knife.
Place the cleaned sardines skin side up in the marinating mixture and cover with go between and press gently.
Place in the fridge for six hours to marinate.
When the sardines are ready, drain off all the lemon juice and any other juices that have gathered.
The sardines can then be stored in an airtight container covered with olive oil for up to one week.

Bring the sardines out of the fridge to soften the oil.
Toast the bread.
Mean while using a sharp knife or mandolin shave the fennel in to a bowl, mix in the shallots, season with lemon juice salt and pepper.
Add the marinated sardines using some of the olive oil as dressing and arrange on top of the toasted bread.

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