Venetian Fish and Fennel Sauce - 2g Carbohydrate; trace Dietary Fiber

Venetian Fish and Fennel Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Seafood
Amount Measure Ingredient -- Preparation Method
2 garlic cloves -- peeled and crushed
4 tablespoons chopped fresh fennel -- OR 1/4 teaspoon fennel seeds
2 tablespoons chopped fresh parsley
6 tablespoons olive oil
8 large sardines -- OR sprats, filleted
freshly ground black pepper
To serve: cooked pasta to serve 4 people
2 tablespoons lemon juice
2 tablespoons pine nuts -- toasted

Saute garlic and herbs in oil for 1 minutes. Add sardines or sprats. Cook 2 minutes on each side and season with pepper. Toss pasta in a little more oil and spoon onto 4 plates. Arrange sardines or sprats on top. Add lemon juice to the pan. Bring to a boil and pour over the sardines. Garnish with the toasted pine nuts and serve at once. Makes 4 servings. Whether you are lazing by the Lido in Venice or tramping the hills of Verona you are sure to come across bigoli. It is one of the principal types of local pasta in the Veneto. It is usually served with a simple anchovy and garlic sauce... but can also be served with sardines. I added fennel and the result was excellent. Ask the butcher to prepare the fish for you.

Per Serving (excluding unknown items): 260 Calories; 25g Fat (85.7% calories from fat); 7g Protein; 2g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 126mg Sodium. Exchanges: 0 Grain(Starch) ; 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat.
Nutr. Assoc. : 0 3267 0 0 0 0 0 0 0