Baked Sardines In Pepperonata Recipe

Name: Baked Sardines In Pepperonata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red bell peppers; 1/2 cup olive oil, plus more for drizzling; 1/2 medium red onion, thinly sliced; 2 garlic cloves, thinly sliced; Kosher salt, freshly ground pepper; 2 tablespoons tomato paste; 1 tablespoon sugar; 1/2 cup dry white wine; 1/2 cup white wine vinegar; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons drained capers; 1/2 teaspoons dried oregano; 8 whole fresh sardines, scaled, gutted, deboned; Chopped fresh dill and grilled crusty bread (for serving)

Servings: persons

4 red bell peppers
1/2 cup olive oil, plus more for drizzling
1/2 medium red onion, thinly sliced
2 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper
2 tablespoons tomato paste
1 tablespoon sugar
1/2 cup dry white wine
1/2 cup white wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons drained capers
1/2 teaspoons dried oregano
8 whole fresh sardines, scaled, gutted, deboned
Chopped fresh dill and grilled crusty bread (for serving)

1
["Preheat broiler. Broil peppers on a broilerproof rimmed baking sheet, turning occasionally, until blistered all over, 8-10 minutes. Transfer to a medium bowl, cover with plastic wrap, and let sit 15 minutes. Peel, seed, and slice into 1/2""-wide strips.", "Reduce oven temperature to 450u00b0F. Heat 1/4 cup oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper and cook, stirring occasionally, until softened, 8-10 minutes. Increase heat to medium-high, add tomato paste and sugar and cook, stirring, until tomato paste is beginning to darken, about 1 minute. Add wine and vinegar and cook, stirring often, until slightly reduced, about 2 minutes. Mix in roasted peppers, parsley, capers, and oregano. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Transfer pepperonata to a shallow 3-quart baking dish.", "Season sardines inside and out with salt and pepper; lay on top of pepperonata. Drizzle with oil and bake until sardines are firm and beginning to brown, 15-20 minutes. Top with dill, drizzle with more oil, and serve with bread."]

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 red bell peppers, 1/2 cup olive oil, plus more for drizzling, 1/2 medium red onion, thinly sliced, 2 garlic cloves, thinly sliced, and more.

Yes, Baked Sardines In Pepperonata falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Sardines In Pepperonata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions