- 6 medium sized fresh sardines-frozen if you really can't get fresh, just make sure they are thawed thoroughly
- 1/2 handful coarse sea salt
- 2 large potatoes
- 2 green bell peppers
- 1/4 cup extra virgin olive oil, plus 1/4 cup
- 1/8 cup white vinegar
- 1/2 onion, thinly sliced
- 2 garlic cloves, thinly sliced
- Salt and white pepper
- 1 Large tomato
- Some slices of Cucumber (if you like)
Wash the sardines under cold, running water and pat dry with paper towels. Lightly salt the sardines with coarse sea salt and refrigerate. Meanwhile, boil 2 potatoes until a knife is easily inserted. Drain and cool.
Roast 2 green bell peppers over an open flame until charred. Place in a bowl and cover it with plastic to allow it to steam for approximately 20 minutes. Remove the plastic and peel and seed the peppers.
Cut peppers into 3-inch wide strips and combine in bowl with 1/4 cup of olive oil, 1/8 cup white wine vinegar, onion, and garlic. Add tomato (sliced) , onion (sliced) and cucumber. Season with salt and pepper, to taste.
Preheat a grill.
Place the sardines on a hot grill. Cut potatoes in half lengthwise and place on the grill. When the sardines are done on first side, flip them over, and give the potatoes a quarter turn to create the grill marks.
Place 3 sardines on each plate with 2 potato halves and some green pepper salad. For decoration and extra flavour, drizzle with remaining olive oil.