Step 1

Slice fennel bulb in half lengthwise and cut each half lengthwise into 3 wedges. Thinly slice 1 lemon half into rounds and wriggle out and discard any seeds; leave remaining half intact and set aside.

Step 2

Heat oil in a medium pot over medium-high. Add fennel, shallots, garlic, hardy herbs, lemon rounds, and red pepper flakes and cook, stirring occasionally, until fennel and lemon are softened slightly and golden brown in spots, 5–7 minutes.

Step 3

Using tongs, transfer lemon rounds to a small bowl; set aside. Add wine to pot and cook until reduced by half, about  2 minutes. Pour in broth and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until fennel is tender, about 5 minutes. Add beans and simmer until beans soak up some of the broth and are warmed through, 8–10 minutes.

Step 4

Meanwhile, working one at a time, slice open each sardine with the tip of a paring knife and remove any visible bones; discard. Separate fillets from one another and place in a small bowl. Squeeze juice from remaining reserved lemon half over fillets.

Step 5

Fish out and discard any hardy herbs and stems you can from braise. Stir in parsley; taste and season broth with more salt if needed.

Step 6

Divide braise among bowls; top with reserved lemon slices and sardines. Serve with bread alongside.