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Fennel Orange Salad & Fremantle Sardines

This may only be a salad to most people but to me its amazing, it is so easy, it should take no longer than 5 minutes, and it has such great flavours, and the Star of the salad is the Fremantle sardines.


• 2-fennel bulbs medium size
• 2 oranges
• Evoo
• 6 marinated Fremantle sardine fillets in oil
• Salt pepper


Using a non stick pan on a high flame with a tablespoon of olive oil, put your sardines skin down in pan, you really want it crisp up the skin so it adds a nice crunch to the sardine, it only needs to be cooked on one side so when the skin is nice and golden brown take sardines out and place on salad.

Cut the end of the fennel bulb off, then using a Chinese mandolin or a sharp knife slice the bulb very thin into a bowl, keep some of the fennel leaves for garnish when assembling the salad, peel the oranges then cut up into bite size pieces, put the orange pieces into the bowl, sprinkle a good pinch of salt and a small pinch of black pepper drizzle a tablespoon of extra virgin olive oil, mix then taste to see if it needs more salt, place the salad onto a plate, lay the sardine fillets evenly around the salad, using the fennel leaves rip them and sprinkle on top of the sardines.

The salad is ready to be served, make sure when you start eating that you get a piece of sardine, orange and fennel all on your fork they all complement each other so well you have the sweet from the orange, the licorice aniseed flavor from the fennel and you have that beautiful crispy skin on the Fremantle sardine which gives you a crunch and the true taste of the waters around Fremantle, enjoy.