Marinated Sardines with Fennel, Raisins and Pine Nuts

• 1 1/4 pounds fresh sardines, filleted
• Salt and freshly ground pepper
• 3 tablespoons cornmeal
• 1/4 cup extra-virgin olive oil
• 1 medium fennel bulbfronds coarsely chopped, bulb cored and very thinly sliced
• 1/2 cup Champagne vinegar
• 1/4 cup raisins
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 1 bay leaf
• 1/4 cup pine nuts

1. Season the sardines with salt and pepper and dust with the cornmeal.
2. In a skillet, heat 2 tablespoons of the oil.
3. Cook the sardines over moderately high heat until just white throughout, about 1 minute per side.
4. Transfer to a 9-by-13-inch glass baking dish and spread the sliced fennel on top.
5. In a small saucepan, simmer the Champagne vinegar, raisins, sugar, cinnamon and bay leaf over moderate heat until the sugar is dissolved, about 1 minute.
6. Pour the mixture over the sardines and let stand for at least 30 minutes or refrigerate overnight.
7. In a small skillet, toast the pine nuts over moderate heat, stirring frequently, until golden, about 4 minutes.
8. Transfer to a plate and let cool.
9. Drizzle the marinated sardines with the remaining 2 table- spoons of olive oil.
10. Sprinkle with the pine nuts and fennel fronds and serve.

fresh sardines, salt, cornmeal, extravirgin olive oil, vinegar, raisins, sugar, cinnamon, bay leaf, pine nuts

Taken from www.foodandwine.com/recipes/marinated-sardines-fennel-raisins-and-pine-nuts (may not work)