Grilled Sardines with Bell Pepper

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Pat the sardines dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil.

   Tip: Dry sardines help prevent sticking and promote better browning on the grill.

2. 2

   Toss the bell pepper strips with 1 tablespoon olive oil, salt, and pepper. Arrange them on the grill grates and cook for 8-10 minutes, stirring occasionally, until they develop light char marks and soften.

3. 3

   While peppers cook, combine minced garlic, parsley, thyme, red pepper flakes, and remaining 2 tablespoons olive oil in a small bowl. Season the sardines inside and out with salt and pepper.

   Tip: This herb mixture can be prepared ahead and stored in the refrigerator for up to 2 days.

4. 4

   Once peppers are nearly done, transfer them to a serving platter. Place sardines directly on the grill grates and cook for 3-4 minutes per side until the skin is crispy and flesh is opaque.

   Tip: Sardines cook quickly due to their small size, so watch them carefully to avoid overcooking.

5. 5

   Transfer cooked sardines to the platter alongside the peppers. Spoon the herb-garlic oil mixture over everything and squeeze fresh lemon juice generously across the dish.

6. 6

   Serve immediately while warm, garnishing with extra fresh parsley and lemon wedges on the side.

   Tip: This dish pairs wonderfully with crusty bread or a crisp white wine like Sauvignon Blanc.