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    Bruschetta with sardines and fennel

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    Bruschetta with sardines and fennel

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes

    Serves: 2


    ½ small red onion
    1 small fennel bulb
    ¼ x 20g pack dill, chopped, plus extra to serve
    ½ lemon, zest and juice
    1 tbsp olive oil
    2 large sourdough slices
    1 fat garlic clove
    1 x 135g tin Conserverie Parmentier Sardines in Olive Oil with Herbs


    1. Thinly slice the onion then soak in a bowl of cold water for 10 minutes to mellow its fl avour slightly; drain thoroughly. Meanwhile, trim the fennel and slice as thinly as possible (use a mandoline if you have one). Toss the drained onion and fennel in a bowl with the chopped dill, lemon zest and juice, and the oil; season.

    2. Heat a grill or griddle pan (or barbecue) over a high heat, then toast the bread until charred (about 1½ minutes on each side). Rub one side of the toast with the garlic, then top with the fennel salad. Divide the sardines between the toast slices and drizzle with a little oil from the tin; season. Pick off some extra dill fronds to scatter over the toasts and serve immediately. 

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    This recipe first appeared in Waitrose & Partners Food Italian supplement, August 2019 issue. Download the Waitrose & Partners Food app for the full issue


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