Sardines
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | Cans |
sardines
packed in oil |
* |
| 3 | large |
onions
yellow, halves, and thinly sliced |
|
| 2 | large |
fennel bulb
stems, and fronds removed, halved, thinly sliced |
*
|
| 3 | cloves |
garlic
peeled and minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | Cans |
sardines
packed in oil |
* |
| 3 | large |
onions
yellow, halves, and thinly sliced |
|
| 2 | large |
fennel bulb
stems, and fronds removed, halved, thinly sliced |
*
|
| 3 | cloves |
garlic
peeled and minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
white wine
|
*
|
Directions
Removed the sardines from the cans, set aside.
Drain the oil from the cans into a large skillet and heat over medium heat.
Add the onions, fennel and garlic and cook, stirring occasionally, until the vegetables are very soft but not browned (about 5 minutes).
Season with salt and pepper.
Place the onion relish on a platter and keep warm.
Add the white wine to the pan and simmer 2 or 3 minutes.
Add the sardines and cook until pan juices on top of the relish.
