Grilled Peppers and Sardines & Classic or Black Olive
Ingredients:
- CastelineS Classic AOP Olive Oil or Organic Black Olive AOP Vallée des Baux
- 12 sardine fillets
- 3 red bell peppers
- Black olives
- 1 clove of garlic
- Salt
Pan-fry the sardines with CastelaS Fruité Vert or Fruité Noir olive oil for 2 minutes.
Remove and refrigerate.
Preheat the oven to 200°C.
Place the whole bell peppers on a dish previously oiled with olive oil.
Bake for 15 to 20 minutes until colored.
Once out of the oven, transfer the bell peppers to a plastic bag and seal it.
Leave for 15 minutes.
Open the bag and peel the bell peppers by hand while deseeding them.
Cut each bell pepper into 4 pieces.
Arrange the bell peppers and sardines on a platter.
Add a few black olives, season with salt, and drizzle with CastelaS Fruité Vert or Noir olive oil.
Serve cold.