Recipe for Grilled Sardines with Warm Red Pepper and Fennel Vinaigrett 
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Yield:
4 servings
Ingredients:
Amount Ingredient
8 x Sardines, depending on size,
(8 to 12) scaled and cleaned
8 sm Sprigs fennel, (8 to 12)
A little olive oil
Coarse salt
----------------- FOR THE VINAIGRETTE ----------------
1/2 tbl Good quality red wine vinegar
1 tsp Dijon mustard
4 tbl Olive oil
3 tbl Chopped fennel
1 sm Red pepper, grilled, skinned, deseeded and finely diced
Instructions:
Instructions: Pre-heat the grill or barbecue.

1 Rinse the sardines and pat dry. Put a fennel sprig in the stomach cavity of each fish. Grill or barbecue the fish brushed lightly with oil.

2 Season with coarse sea salt as you turn, until cooked through, 3-5 minutes on each side, depending on the size of the fish and strength of the heat.

3 Whisk the vinegar, mustard, salt and pepper in a small pan. Whisk in the olive oil. Stir in the fennel and red pepper. Heat without boiling. Lay the sardines on plates, spoon over the vinaigrette and serve immediately.

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