Sardines In A Fennel-Spiked Tomato Sauce

Recipe Ingredients

1		Onion - thinly sliced
3 tablespoons	45ml	Extra-virgin olive oil - plus a little
		More to oil the pan
2 cups	125g / 4.4oz	Canned tomatoes - coarsely chopped
1 tablespoon	15ml	Fennel seeds - lightly crushed
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 lbs	681g / 24oz	Fresh sardines - cleaned
1 tablespoon	15ml	Bread crumbs
1/3 cup	78ml	Dry white wine

Recipe Instructions

Preheat the oven to 425 degrees.

In a saucepan over medium-low heat, gently saute the onion in 3 tablespoons of oil until soft and golden but not beginning to brown. Add the chopped tomatoes and cook, stirring occasionally, for about 10 minutes, or until most of the juice has evaporated and the tomatoes have reduced to a thick jam. Stir in about half of the fennel seeds and add salt and pepper, as desired.

Use a little more oil to grease an oven dish large enough to hold the sardines in 1 layer. Add all but 1/3 cup tomato sauce and spread it over the bottom of the dish.

Arrange the fish on top of the tomato sauce in 1 layer. Sprinkle a little salt, the bread crumbs, and the remaining fennel seeds on the fish. Drizzle on the wine, then dot with the remaining tomato sauce. Bake in the oven for about 20 minutes. Serve immediately.

This recipe yields 4 to 6 servings.

Description:

"{Sarde Alla Marinara}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E14) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.