Grilled Peppers and Sardines
& Classic or Noir d'olive
- 12 sardine fillets
- 3 red bell peppers
- Black olives
- 1 garlic clove
- Salt
Fry the sardines in CastelaS Fruité Vert or Fruité Noir olive oil for 2 minutes.
Remove and reserve in a cool place..
Preheat the oven to 200°C / 400°F / GM 6.
Place the whole peppers in a dish already brushed with olive oil.
Bake for 15-20 minutes until coloured.
Remove the peppers from the oven, place in a plastic bag, and close.
Leave for 15 minutes.
Open the bag, and peel and hollow out the peppers by hand.
Cut each pepper in 4.
Arrange the sardines and peppers on a serving dish.
Add a few black olives, sprinkle with salt, and drizzle with CastelaS Fruité Vert or Fruité Noir olive oil.
Serve cold.
Remove and reserve in a cool place..
Preheat the oven to 200°C / 400°F / GM 6.
Place the whole peppers in a dish already brushed with olive oil.
Bake for 15-20 minutes until coloured.
Remove the peppers from the oven, place in a plastic bag, and close.
Leave for 15 minutes.
Open the bag, and peel and hollow out the peppers by hand.
Cut each pepper in 4.
Arrange the sardines and peppers on a serving dish.
Add a few black olives, sprinkle with salt, and drizzle with CastelaS Fruité Vert or Fruité Noir olive oil.
Serve cold.
