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Autumnal Grilled Sardines with Fennel and Orange Salad
Autumnal Grilled Sardines with Fennel and Orange Salad

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

Provides a balanced meal with lean protein, healthy fats, and seasonal vegetables to support energy levels during cycle training.

Ingredients:
1
Servings
  • 4
    item
     sardine
  • 100
    g
     fennel
  • 1
    item
     orange
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 5
    g
     parsley
  • 1
    tsp
     black pepper
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Autumnal Grilled Sardines with Fennel and Orange Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Clean and gut the sardines, then pat dry with paper towels.
  3. Brush the sardines with olive oil and season with black pepper.
  4. Grill the sardines for about 3-4 minutes on each side until cooked through.
  5. Thinly slice the fennel bulb and segment the orange.
  6. In a bowl, combine fennel, orange segments, lemon juice, olive oil, and chopped parsley.
  7. Toss the salad gently to combine and season with black pepper.
  8. Serve the grilled sardines alongside the fennel and orange salad.
Nutrition Per Serving 461 g Per 100g
Energy 641.6 kcal 139 kcal
Protein 52.8 g 11.4 g
Fibre 7 g 1.5 g
Salt 0.3 g 0.1 g
Sugar 16.4 g 3.6 g
Carbohydrates 25.1 g 5.4 g
Fat 36.5 g 7.9 g
  • 4
    item
     sardine
  • 100
    g
     fennel
  • 1
    item
     orange
  • 15
    ml
     olive oil
  • 10
    ml
     lemon juice
  • 5
    g
     parsley
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

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

Brush the sardines with olive oil and season with black pepper.

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 bowl, combine fennel, orange segments, lemon juice, olive oil, and chopped parsley.

Toss the salad gently to combine and season with black pepper.

Serve the grilled sardines alongside the fennel and orange salad.

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