First prepare the cole slaw, since the fish should be served hot. Wash and thinly slice four crisp apples (from storage) and one bulb of fennel, and toss with some lemon juice to prevent browning. In a large fry pan, cook one head kale, washed and sliced: first steam it with the cover on in the liquid clinging from washing, and then saute briefly in olive oil. Finish the slaw with a dressing of olive oil, lemon juice, and salt, and a healthy handful of golden raisins.
Clean and fillet six sardines, rinse, and coat with rolled outs and then flour. This can take a while if you don't have a lot of practice cleaning fish, but it's supposed to be very fast. Pan-fry in olive oil a few minutes to a side, until the oats start to brown and the meat is cooked throughout. Serve with wedges of lemon.
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