Summer berry meringues
Gordon Ramsay gives us a masterclass in meringues – the perfect prepare-ahead pudding
Sardines with Sicilian fennel salad
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 50 minutes
- Easy
- Serves 2
Skip to ingredients
- zest and juice 1 lemon
- bunch parsleyhalf the leaves kept whole, the other half finely chopped
- 1 small garlic clovefinely chopped
- 1 fennel bulbwith fronds
- 50g toasted pine nut
- 50g raisin
- handful green oliveschopped
- 3 tbsp olive oil
- 4 large sardinesscaled and gutted
Nutrition: per serving
- kcal663
- fat50g
- saturates7g
- carbs20g
- sugars20g
- fibre3g
- protein34g
- salt1.49glow
Method
step 1
Mix the lemon zest, chopped parsley and garlic together, then set aside. Pick the fronds from the fennel and set aside. Halve the fennel bulb and finely slice. Make the salad by mixing the sliced fennel and fronds with the pine nuts, raisins, olives, and whole parsley leaves. Dress with the olive oil and lemon juice.
step 2
Heat the griddle pan or barbecue. Season the fish with rock salt (this stops them sticking). Griddle for 2-3 mins on each side until the eyes turn white. Sprinkle the fish with the parsley mix and lift onto plates. Drizzle with oil and serve with the salad.
