Fresh Sardines with Fennel (Sardinia)

Fish

Ingredients

Fresh sardines or small herrings - 2 pounds

Olive oil

Onion, thinly sliced - 1 large

Dry white wine - 1/2 cup

Ripe tomatoes, peeled, seeded and chopped - 1 pound

Salt and pepper

Fine dry breadcrumbs

Fennel seeds, pounded - 4 tsps

Heat 1/3 cup in a pan, add the onion and cook slowly until soft and transparent. Pour in the wine and cook until it is reduced by half. Then add the tomatoes, season to taste with salt and pepper and cook over a brisk heat until the sauce thickens and the tomatoes are reduced to puree.

Meanwhile, clean the sardines; cut off their heads, wash them in plenty of salted water and drain well. Pat the fish dry, sprinkle them lightly with salt and pepper, and roll them in breadcrumbs. Pour the tomato sauce int two rows if possible. Trickle a little olive oil over them and sprinkle with pounded fennel seeds.

Bake the sardines in a moderate oven (375F) for about 30 minutes, or until the breadcrumbs are golden and the sardines tender. Serve in the same dish.

Serves 6