Helena Loureiro’s Grilled Sardine Fillets | RICARDO

Ingredients

• 8 sardines, cut into fillets
• 1/4 cup (60 ml) olive oil
• 1 roasted red bell pepper, cut into strips
• Black olive tapenade
• 8 toasted cornbread slices (coutons)
• Coarse salt
• 7 tablespoons (105 ml) extra virgin olive oil
• 2 tablespoons (30 ml) raspberry vinegar
• 4 tablespoons (60 ml) red onion, finely chopped
• 1/2 cup (125 ml) fresh parsley, chopped
• 2 tablespoons (30 ml) capers
• 1 clove garlic, finely chopped