Lemon-marinated sardines

4
30 minutes

Ingredients

  • 12 sardine fillets, very fresh, or use fresh anchovy fillets if you can get your hands on them
  • 2 red peppers
  • 1/2 tsp thyme leaves, fresh
  • 80ml of olive oil
  • 4 tsp lemon juice, plus a little lemon zest
  • 1 pinch of orange zest
  • 1 small shallot, finely diced
  • 1 small garlic clove, finely chopped
  • 2 tsp chopped chives
  • 2 tsp chopped parsley
  • flaky sea salt
  • freshly ground black pepper

Method

1
To begin, char the peppers by holding them over an open flame or grilling until the skins have completely blackened. When ready, place in a bowl, cover with cling film and allow to cool
  • 2 red peppers
2
Once cool, carefully remove the blackened skins from the peppers. Cut them open, remove the seeds and cut the flesh into a medium dice. Mix the peppers with the remaining ingredients (apart from the sardines) in a bowl
  • flaky sea salt
  • 80ml of olive oil
  • 4 tsp lemon juice, plus a little lemon zest
  • 1 pinch of orange zest
  • 1 small shallot, finely diced
  • 1 small garlic clove, finely chopped
  • 2 tsp chopped chives
  • 2 tsp chopped parsley
  • freshly ground black pepper
3
Place half of the pepper marinade mixture in a plate or tray and place the sardines on top. Cover the sardines with the remaining marinade ingredients and set aside to marinate for 1–3 hours
4
Serve as a summery starter with some bread on the side