This is a rather unusual recipe from a cookery book written by a 13th-century Andalusian emigré to Tunis which is the only source to include sardine dishes. Besides sardines, you need fresh coriander, fresh mint, fresh fennel, and onions, all of which are chopped very finely. The greens and fish are layered alternately into a casserole and then baked in the oven, after adding some more spices like cinnamon, ginger and mastic. Wait until it is golden brown and then enjoy!
