Instructions: Score the tomatoes and blanch in boiling water.

Remove the skins deseed and chop finely.

Lay out the sardines in a dish and sprinkle with the finely grated lemon zest then squeeze the lemon juice over them.

Season lightly with salt and pepper. Gently and slowly sweat the onion in the olive oil with a pinch of salt in a thickbottomed fryingpan.

After about 3 minutes add the garlic and cook without colouring for another minute.

Add the fennel and cook for 1 minute more just to slightly soften the fennel then transfer the contents of the pan to a bowl and allow to cook..

Add the tomatoes chilli herbs and breadcrumbs and stir.

Sprinkle a little of the mixture in the bottom of an oil rubbed earthen ware type dish into which the rotted fillets will fit then one by one pat a little more of the mixture on each fillet and roll up like a swiss roll.

Place in the dish sprinkle the remaining herb mixture the pine nuts and fennel tops on top drizzle with olive oil and bake in a hot oven (highest temperature) for 8 to 10 minutes until crisp and golden.

Great for lunch dinner or a snack.

Serves 4

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