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Coat the filleted sardine in the fennel seeds and paprika and place skin side down in a hot pan with a little olive oil for 5 minutes, turning once.
Place the vegetable matchsticks and olives in a bowl with the lemon juice and season. Leave to marinate for 5 minutes.
In a food processor, blitz together the mint and basil with a glug of olive oil.
Serve the sardine with the marinated vegetable matchsticks and drizzle over the mint and basil pesto.
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