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Autumnal Grilled Sardines with Fennel and Citrus Salad
Autumnal Grilled Sardines with Fennel and Citrus Salad

Autumnal Grilled Sardines with Fennel and Citrus Salad
A vibrant and refreshing dish featuring grilled sardines paired with a crisp fennel and citrus salad, perfect for a light yet satisfying lunch.
Autumnal Grilled Sardines with Fennel and Citrus Salad

To provide a balanced meal with lean protein, healthy fats, and seasonal vegetables, supporting energy levels for cycle training.

Ingredients:
1
Servings
  • 4
    item
     sardine
  • 100
    g
     fennel
  • 1
    item
     orange
  • 0.5
    item
     lemon
  • 2
    tbsp
     olive oil
  • 10
    g
     parsley
  • 1
    clove
     garlic
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Autumnal Grilled Sardines with Fennel and Citrus Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Clean and gut the sardines, then pat dry with paper towels.
  3. In a small bowl, mix olive oil, minced garlic, and chopped parsley.
  4. Brush the sardines with the olive oil mixture and season with salt.
  5. Grill the sardines for about 3-4 minutes on each side until cooked through.
  6. Thinly slice the fennel bulb and segment the orange.
  7. In a large bowl, combine fennel slices, orange segments, and lemon juice.
  8. Drizzle with olive oil and toss gently to combine.
  9. Serve the grilled sardines alongside the fennel and citrus salad.
Nutrition Per Serving 500 g Per 100g
Energy 763.6 kcal 153 kcal
Protein 53.2 g 10.6 g
Fibre 7.5 g 1.5 g
Salt 0.5 g 0.1 g
Sugar 17 g 3.4 g
Carbohydrates 27.1 g 5.4 g
Fat 50.5 g 10.1 g
  • 4
    item
     sardine
  • 100
    g
     fennel
  • 1
    item
     orange
  • 0.5
    item
     lemon
  • 2
    tbsp
     olive oil
  • 10
    g
     parsley
  • 1
    clove
     garlic
1
Servings
0

Preheat the grill to medium-high heat.

Clean and gut the sardines, then pat dry with paper towels.

In a small bowl, mix olive oil, minced garlic, and chopped parsley.

Brush the sardines with the olive oil mixture and season with salt.

Grill the sardines for about 3-4 minutes on each side until cooked through.

Thinly slice the fennel bulb and segment the orange.

In a large bowl, combine fennel slices, orange segments, and lemon juice.

Drizzle with olive oil and toss gently to combine.

Serve the grilled sardines alongside the fennel and citrus salad.

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