Fennel Salad with Fresh Sardines and Olives

PreparationFor the fennel salad, wash the fennel bulbs and cut into strips. Chop the fennel greens into small pieces and save them. Wash fresh fish, remove head & bones and fry in a pan with hot olive oil, add a little pepper, then salt and set aside.F Heat panE Dry roast fennel seeds, then add olive oil, heat and add sliced fennel.M Season with freshly grated pepperW Mix in olives and salt. Remove pan from heat and flavor the vegetablesH with a little lemon juice. F Mix in some rubbed thyme and divide among plates.E Sprinkle with the fennel greensM again rub fresh pepper over itW and place the fried fish on top.H Garnish with lemon slices and serve lukewarm.EffectWarmens, strengthens the stomach, spleen and kidneys.RecommendationLight and quickly prepared dinner or lunch.

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