Grilled Sardines with Roasted Red Peppers and Lemon Vinaigrette | James Beard Foundation
When making this flavorful dish, Peter Woolsey uses fresh wild sardines from the coast of Portugal. Any fresh sardines you can find will be a vast improvement over those that come in a can.
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Ingredients
- 2 pounds fresh sardines, filleted
- 1 cup olive oil, divided
- 2 cloves garlic, minced
- 1 bay leaf, crushed
- 1 tablespoon dried thyme
- 3 red bell peppers
- 1/4 cup fish stock
- 2 tablespoons lemon juice
- Zest of half a lemon
- Salt
- black pepper
- 1 tablespoon chopped chervil or parsley
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