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.
 

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