Enjoy this recipe from the second-place winner of the For the Love of Fish competition Andrea Leung (Fairmont Waterfront, Vancouver).
1 pack angel hair pasta
1/4 cup organic golden olive oil
1/2 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
6 sardine fillets
1 tbsp grapeseed oil orange zest
Cook pasta according to packaging.
Heat heavy bottomed pot over medium high heat. Sauté 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.
Toss marinde ingredients together and let marinate for 1 hour. Pat dry and grill on barbeque for 30 seconds a side. Serve immediately with pasta.