Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Season the sardines generously with coarse salt and leave them 20 minutes.
- Boil the potatoes in salted water for about 20 minutes, until a fork goes in with no resistance (skin on or off, as you prefer). Drain and keep covered.
- Shake off the excess salt and grill the sardines on a very hot grill, about 3 minutes per side, turning them only once.
- Roast or grill the pepper until the skin blisters, cover it for 10 minutes to steam, peel and cut into strips. Dress with the sliced garlic, the onion in thin half-moons, the olive oil and salt, and let it sit 10 minutes.
- Serve the sardines with the boiled potato, the roast 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
Quick enough for a weeknight.
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.