Roasted sardines and red pepper salad

50 min
Type of dish: Salads, Fish, Vegetables
Temperature: Warm
Seasonal period: All year
Traces of soy
Traces of soy

For the sardines/anchovies:

  • Clean the sardines and make fillets, remove all the bones with the help of some tweezers.

For the peppers:

  • Roast the peppers, peel, cut into 1x1 cm dice or 1/2 cm strips.
  • Add the Modena vinegar reduction, boil everything for a few minutes and add salt.

For the tomato bread:

  • Dry the bread on the stove.
  • Spread with garlic and tomato.
  • Cut the bread into small pieces and dry again on the stove.
  • Slices can also be made.

For the bouquetiere of fresh vegetables + white leek cut into julienne and the vinaigrette sauce for the dressing.

For the parsley sauce


  • Grill the sardine loins on the hot grill with the skin facing down.
  • Move them to a tray, sprinkle with Modena vinegar and put in the oven for a few seconds to finish off cooking.
  • Heat up the peppers.
  • On top of peppers place the sardines with the skin facing up add the pieces of tomato bread or slices.
  • Add the dressed bouquetiere of vegetables, forming a mound with all the ingredients on top
  • Decorate the dish with parsley sauce.
Nutritional information (1 portion)
Fiber 21.53 g
Saturates 44.01 g
Monounsaturated fatty acids 159.91 g
Polyunsaturated fatty acids 32.82 g
Cholesterol 230.24 mg
Calcium 1169.12 mg
Iron 15.94 mg
Zinc 8.15 mg
Vitamin A 934.41 ug
Vitamin C 269.17 g
Folic acid 458.52 ug
Salt (Sodium) 3081.86 mg
Sugars 42.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.