Bavette With Sardines

Preparation:

Preparation: Thoroughly clean and wash the sardines. Heat the olive oil in a pan, add the sardines and cook them for about 1 minute on each side. Place the sardines on a surface and keep the pan in which they were cooked. Blanch the cherry tomatoes for about 1 minute in a pot of boiling water. Once drained, peel them, remove the seeds and cut them into fairly large pieces. Put the garlic and desalted anchovies in the pan used for the sardines, add the tomatoes and cook for 5 minutes. Adjust the taste with salt and pepper, then add the chopped parsley and fennel. Cook the bavette in a saucepan with abundant salted boiling water, drain them al dente and pour them into the pan. Finally add the sardines and mix thoroughly. Serve the bavette piping hot on the individual plates and pour over the sauce with the leftover sardines.