Grilled Fresh Sardines with Fennel and Preserved Lemon

Ingredients

• 0.1 teaspoon pepper black
• 2 medium fennel bulb halved lengthwise cut into 1/2-inch-wide wedges (sometimes labeled "anise";)
• 0.3 teaspoon fennel seeds crushed
• 0.3 cup optional: dill fresh coarsely chopped
• 24 ounces sardines fresh cleaned
• 2 teaspoons juice of lemon fresh
• 4 teaspoons simple preserved lemons white finely chopped (zest and pith)
• 3 tablespoons olive oil extra virgin extra-virgin
• 0.5  onion red cut into 1/4-inch-thick slices (1/2 cup)
• 0.5 teaspoon salt 
• 0.5 teaspoon sea salt fine
• 0.5 cup water 

Equipment

• frying pan
• grill
• spatula
• grill pan

Directions

1. 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.
2. 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.
3. Rinse sardines and pat dry, then spread out on a platter.
4. Drizzle sardines with 1 tablespoon oil and sprinkle with sea salt, fennel seeds, and pepper.
5. 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.
6. Transfer as cooked to a clean platter with a slotted spatula.
7. Stir together lemon juice and remaining 2 tablespoons oil.
8. Serve sardines on fennel mixture sprinkled with dill and drizzled with lemon dressing.
9. Fennel can be braised 2 hours ahead and kept, uncovered, at room temperature. Reheat to warm before serving.