Marinated Sardines, Slow Roasted Fennel, and Tomato Angel Hair Pasta
Enjoy this recipe from the second-place winner of the For the Love of Fish competition Andrea Leung (Fairmont Waterfront, Vancouver)
Pasta:
1 pack angel hair pasta
¼ cup organic golden olive oil
½ cup quartered cippolini onions
2 pint Geminii tomatoes
1 cup coarse chopped BC hot house tomatoes
1 cup coarsely chopped fennel
1 sprig of thyme
1 fresh bay leaf
1 garlic clove
Cook pasta according to packaging.
Heat heavy bottomed pot over medium high heat. Saute all other ingredients until soft. Reduce to a low-medium heat and let stew for 2 hours. Season with salt and pepper to taste. Toss cooked pasta with sauce.
Marinated Sardines:
6 sardine fillets
1 tbsp grapeseed oil
orange zest
Toss ingredients together and let marinate for 1 hour. Pat dry and grill on barbeque for 30 seconds a side. Serve immediately with pasta.
