Spiced Sardines with Fennel, Grapefruit and Watercress

Name: Spiced Sardines with Fennel, Grapefruit and Watercress
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 40 ml olive oil; 20 ml fresh lemon juice, strained; 20 ml onion juice (strained juice of grated red onion); 16 sardines, scaled and gutted; 1 teaspoon sea salt; 1 tablespoon fennel fronds; 1 small fennel bulb, finely shaved; 1 ruby grapefruit; 1 teaspoon freshly ground black pepper; pinch of sea salt; 1 teaspoon cumin seeds, roasted and ground; ½ teaspoon cayenne pepper; 1 teaspoon coriander seeds, roasted and ground; ½ teaspoon ground cinnamon; 2 teaspoons Harissa (see Essentials); ½ teaspoon ground ginger; 2 green onions, finely sliced; 40 ml extra virgin olive oil; 2 tablespoons coriander leaves; 8 green olives, pitted and sliced; large handful of watercress sprigs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Sardines are a prominent feature on menus in Essaouira. I created this salad from other ingredients I saw at the markets there, offering a clean and refreshing foil for the natural oiliness of the fish. If you are unable to get fresh sardines, you can substitute small blue mackerel, herring or bonito fillets, or swordfish steaks – just adjust the cooking time slightly.

Ingredients

Africa
Morocco
Essaouira
Fish course
Pescatarian
Mediterranean
Gluten-free

Ingredients

Method