Sardines with Sicilian Salad

What's in It:
zest and juice 1 lemon

bunch parsley , half the leaves kept whole, the other half finely chopped
1 small chopped garlic clove
1 fennel bulb , with fronds
10 toasted pine nuts
handful green olives , chopped
3 tbsp olive oil
4 large sardines , scaled and gutted

How to Make It:
Mix the lemon zest, chopped parsley and garlic together, then set aside. Pick the fronds from the fennel and set aside. Halve the fennel bulb and finely slice. Make the salad by mixing the sliced fennel and fronds with the pine nuts, olives, and whole parsley leaves. Dress with the olive oil and lemon juice. Heat the griddle pan or barbecue. Season the fish with rock salt (this stops them sticking). Griddle for 2-3 mins on each side until the eyes turn white. Sprinkle the fish with the parsley mix and lift onto plates. Drizzle with oil and serve with the salad.