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1
Bring the marinated sardine fillets to room temperature while assembling the remaining ingredients.
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2
Roast the pepper on an open gas flame, turning frequently with tongs until all sides are charred black, 7 to 10 minutes.
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3
(Alternately, the pepper can be roasted under a broiler, or on top of a gas or charcoal grill.)
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4
Place in a plastic or paper bag, and let sit until cool enough to handle.
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5
Peel the pepper, make a slit down 1 side, and open flat.
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6
Remove the seeds and the stems.
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7
Cut into 20 thin strips.
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8
Place the bocconcini balls on a work surface.
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9
Wrap each with 1 sardine fillet, then with a red bell pepper strip, and secure with a toothpick.
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10
Place on a decorative platter.
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11
Drizzle with the sardine fillet marinating oil.
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12
Garnish with the chopped parsley and sprinkle with the capers.
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13
Serve.
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14
10 fresh sardines (about 1 pound), scales rubbed off
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15
1/2 cup fresh lemon juice
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16
1 teaspoon salt
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17
1 cup Portuguese extra-virgin olive oil
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18
3 tablespoons very finely sliced shallots
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19
2 tablespoons minced parsley leaves
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20
1 tablespoon red pepper flakes
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21
To clean the sardines, with a small sharp knife, remove the heads.
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22
Carefully slit open the belly and clean and gut the fish.
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23
Grasping the top of the spine, quickly pull to remove.
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24
Cut the 2 fillets separate from the tail.
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25
Wash under running water and pat dry.
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26
Place in a single layer, skin side down, in a large shallow glass dish.
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27
Cover with the lemon juice (use more as needed to cover) and salt.
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28
Let marinate in the refrigerator for 4 to 24 hours, depending upon their size.
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29
(The fish are marinated when they turn almost completely white.)
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30
Remove from the lemon juice, rinse and pat dry.
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31
Place the fillets in a clean shallow glass dish or platter.
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32
In a bowl, whisk together the oil, shallots, parsley, and red pepper.
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33
Pour over the sardines, cover, and refrigerate for 1 to 2 hours.
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34
Bring to room temperature before serving.
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35
Inactive Prep Time: 4 to 24 hours
