Grilled Sardines & Green Peppers

How to make Grilled Sardines and Green Peppers.

Ingredients: Serves 2

  • 4 large, plump sardines, butterflied, backbone removed, and pinboned
  • 2 green peppers
  • 1 sweet onion, thinly sliced
  • Flaky sea salt
  • Ground white pepper
  • A small bunch of cilantro, leaves finely chopped and stalks reserved
  • A small bunch of parsley, leaves finely chopped
  • Finely grated zest of 1/2 lemon
  • 3 tablespoons extra-virgin olive oil, plus extra for brushing
  • 2 teaspoons white wine vinegar
  • 4 bay leaves
  • 4 strips lemon zest 4 strips lime zest
  • Toasted bread, to serve


  1. Put the onion in a small bowl with a pinch of sea salt, add water to cover, and leave to soak for a few minutes.
  2. Mix together the cilantro and parsley leaves and lemon zest with a generous pinch of salt and white pepper.
  3. Stir in the extra- virgin olive oil until you have a paste.
  4. Pre-heat the broiler to high, then broil the peppers until the skin is blackened all over, turning them a couple of times.
  5. Transfer to a container and cover tightly with plastic wrap.
  6. Once cooled, peel, seed, and thinly slice the peppers.
  7. Drain the onions and mix them with the peppers, white wine vinegar, and a few tablespoons of the herb paste.
  8. Leave to marinate until you are ready to serve.
  9. Gently open the sardines and stuff them with the bay leaves, lemon and lime zest, and chopped cilantro stalks, and season well with salt and pepper.
  10. Brush the skin with olive oil and sprinkle with salt.
  11. Grill for about 3 to 4 minutes, or until crisp on the outside and cooked through.
  12. Spoon some of the herb paste onto the toasted bread and top with a sardine, then add more paste.
  13. Serve the peppers on the side.
  14. Enjoy!
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