1medium fennel bulb (about 12 ounces), very thinly sliced
2(4-ounce) cansskinless, boneless sardines packed in water, drained, halved lengthwise
2/3cuppitted kalamata olives, rinsed and drained
2tablespoonsminced fresh parsley
Preheat broiler. In a medium bowl, combine olive oil, garlic, and crushed red pepper. Add fennel slices and mix with fingers to coat.
Arrange sardines in a 9×13-inch baking dish. Scatter olives around sardines. Scatter fennel slices over sardines and olives. Broil on middle rack for 6-8 minutes. Remove from oven and stir to mix. Season with salt and pepper, and sprinkle with minced parsley. Serve at once.
Broiled Sardines with Fennel and Olives
Amount Per Serving
% Daily Value*
Total Carbohydrates 5g2%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.