- 2 tablespoons extra-virgin olive oil
- 2 medium fennel bupounds (sometimes labeled “anise”; about 1 1/2 pounds total), stalks discarded and bulb halved lengthwise, then cut into 1/2-inch-wide wedges
- 1/2 red onion, cut into 1/4-inch-thick slices (1/2 cup)
- 4 teaspoons finely chopped rind (zest and white pith) from preserved lemon
- 1/4 teaspoon fennel seeds, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 12 fresh sardines (about 2 to 3 ounces each), cleaned, leaving head and tail intact
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon crushed fennel seeds
- 1/8 teaspoon black pepper
- 2 teaspoons fresh lemon juice
- 1/3 cup coarsely chopped fresh dill
- Special equipment: a well-seasoned ridged grill pan
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook fennel, onion, preserved lemon rind, fennel seeds, salt, and pepper, stirring occasionally, 5 minutes. Add water and braise, covered, stirring occasionally, until fennel is very tender and slightly caramelized and water is evaporated, about 10 minutes. Keep warm, covered.
- Rinse sardines and pat dry, then spread out on a platter. Drizzle sardines with 1 tablespoon oil and sprinkle with sea salt, fennel seeds, and pepper.
- Heat grill pan over moderately high heat until hot. Oil grill pan and grill sardines, in 2 batches if necessary, turning over once, until just cooked through, 4 to 5 minutes total per batch. Transfer as cooked to a clean platter with a slotted spatula.
- Stir together lemon juice and remaining 2 tablespoons oil. Serve sardines on fennel mixture sprinkled with dill and drizzled with lemon dressing.