Bruschetta with sardines

Divide each sardine into 2 fillets and remove all bones. Put the fish in a deep dish. For the marinade, combine lemon juice, olive oil and pastis, salt and pepper to taste. Pour the marinade over the sardines and leave to marinate for 12 hours.

Peel the garlic and rub the bread with it. Set aside the garlic.

Wash the fennel, pat dry and cut into thin slices.

Wash the tomatoes, dry them, remove the skin and seeds and cut into thin circles.

Finely chop the garlic used to rub the bread.

Heat olive oil in a frying pan, add garlic and let it brown a little. Put the tomatoes and fennel in the pan and fry for 5 minutes.

Dry the bread a little under the grill or in the oven.

For each slice of bread, put 2 tablespoons of fried tomatoes with fennel, put 2 marinated sardine fillets on top. Sprinkle with pine nuts and, if desired, chopped fennel.