Grilled Sardines with Pancetta and Capsicum

Oily fish are packed full of healthy nutrients but knowing how to cook them can be a challenge. This sardine recipe takes a little preparation but makes a perfect spring salad.

Grilled Sardines with Pancetta and Capsicum, Recipe, Fish

Oily fish are packed full of healthy nutrients but knowing how to cook them can be a challenge. This sardine recipe takes a little preparation but makes a perfect spring salad.

Ingredients
Serves 2
2 tins of sardines
1 green capsicum
1 red capsicum
1 red onion, sliced
150g pancetta, diced
12 cherry tomatoes
Pinch ground sea salt
Olive oil
Squeeze of lemon juice

Method
Preheat oven to 180'C.
Place capsicum on a baking tray and bake for 40 minutes or until charred. Put in a bowl and cover with cling wrap. Once cooled, peel off skin, remove core and seeds and slice.
While capsicums are roasting, cut cherry tomatoes in half and marinate in a little olive oil and salt for 30 minutes.
Remove the sardines from the tin and dry on some absorbent paper.
On a warn grill, heat through sardines until skin is crispy.
While sardines are grilling, fry off diced pancetta, onion and tomatoes.
Place all ingredients on a serving plate and drizzle with a little olive oil and lemon juice to taste.
Serve with a crisp green salad and a chilled glass of rose wine.





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