Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Start with the peppers: grill over high heat for 10 to 15 minutes, turning until the skins char. Put in a bowl, cover and rest for 10 minutes. Remove the skins and seeds and cut into strips.
- While the peppers grill, wash the small potatoes and boil with their skins on in 1.5 litres of water and half the salt for about 20 minutes, until a fork slides in easily. Drain.
- Season the sardines with the remaining salt and leave for 10 minutes. Grill over high heat for 3 to 4 minutes per side, turning once, until the flesh flakes.
- Mix the peppers with the sliced garlic, thinly sliced onion and olive oil. Serve the sardines with the potatoes, pepper salad and chopped parsley.
Shopping tip
Fat sardines between May and September are best. A generous amount of coarse salt before grilling is the secret.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.