Grilled Sardines with Bell Pepper
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just forty minutes from start to table. Fresh sardines are incredibly affordable, packed with heart healthy omega 3 fatty acids, and honestly they taste even better when kissed by the grill alongside sweet charred bell peppers. The whole thing feels restaurant worthy but requires minimal fuss, just some simple prep and a hot grill. I love how the garlic, lemon, and fresh herbs brighten everything up and make this humble fish feel special and elegant.
Ella x
Ingredients
- 8fresh sardines(cleaned and gutted)
- 2red bell pepper(cut into thick strips)
- 1yellow bell pepper(cut into thick strips)
- 4 tablespoonsextra virgin olive oil
- 2fresh lemon(halved)
- 3garlic cloves(minced)
- 3 tablespoonsfresh parsley(chopped)
- 1 tablespoonfresh thyme(leaves only)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 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
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
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
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
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
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.
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