Roasted Sardines with Carrot-Fennel Slaw

Name: Roasted Sardines with Carrot-Fennel Slaw
Yield: 4 servings
Ingredients: 1/4 cup plus 1 tablespoon brown rice vinegar, divided; 1 teaspoon natural cane sugar; 1/4 teaspoon fine sea salt; 1/4 teaspoon crushed red pepper flakes; 6 rainbow carrots; 1 small fennel bulb with fronds, cored; 8 large sardines; 3 tablespoons white miso; 1 tablespoon mirin; 1 teaspoon brown sugar; 1 garlic clove, minced; Toasted sesame oil

By Kimberley Hasselbrink

June 6, 2014

Image may contain Animal Herring Fish Sea Life and Sardine

Roasted Sardines With Carrot-Fennel SlawKimberley Hasselbrink

Fresh sardines are nothing like their tinned cousins; their flavor is rich and far more delicate. Dressed with a miso glaze and augmented by rainbow carrots and fresh fennel, this is a wonderful, light meal.

Recipe notes

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