Spiced Sardines with Grapefruit and Fennel Salad

Name: Spiced Sardines with Grapefruit and Fennel Salad
Yield: Serves Four to Six
Cuisine: Italian
Ingredients: 30–45 ml/2–3 tbsp olive oil; handful of black olives; 5 ml/1 tsp ground black pepper; 10 ml/2 tsp coriander seeds, roasted and ground; 5 ml/1 tsp paprika; 10 ml/2 tsp cumin seeds, roasted and ground; small bunch of fresh coriander (cilantro), chopped; 5 ml/1 tsp sea salt; coarse salt; 2 ruby grapefruits; 2 lemons, cut into wedges, to serve; 2–3 spring onions (scallions), finely sliced; 2.5 ml/½ tsp ground roasted cumin; 1 fennel bulb; 12 fresh sardines, cleaned; 1 onion, grated; 60–90 ml/4–6 tbsp olive oil; 5 ml/1 tsp ground cinnamon

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Sardines spiced with cumin and coriander are popular in the coastal regions of Morocco, both in restaurants and as street food. This grapefruit and fennel salad makes a juicy and refreshing counterpoint. It is thought that the Jews brought the love of fennel to Italy from the areas around the Mediterranean. Until recent times, Jews were the only Italians who ate the sweet, fragrant bulb.