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1
Preheat the oven to 400 degrees F. Season the peppers with olive oil, salt and pepper.
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2
Place on a baking sheet and roast until the skin blisters, about 15 to 20 minutes.
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3
Remove from the oven and cool completely.
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4
Remove the skin and seeds.
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5
Slice the peppers into strips, about 1/2-inch thick.
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6
Place the potatoes into a saucepan, over medium heat and cover with water.
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7
Season with salt.
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8
Bring to a boil, reduce the heat to medium low and simmer until tender, about 12 minutes.
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9
Remove from the heat and drain.
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10
Toss the potatoes with olive oil, salt and pepper.
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11
Season the tomatoes with olive oil, salt and pepper, and set aside.
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12
Season the onions with olive oil, salt and pepper, and set aside.
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13
On a large platter, arrange the potatoes, peppers, tomatoes, and onions over half of the platter.
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14
Preheat the grill.
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15
Season the sardines with salt.
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16
Let stand for 1 hour and then rinse off and pat dry.
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17
**Salting the fish before cooking results in a firmer flesh.
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18
Season the sardines with olive oil, salt and pepper.
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19
Place on the grill and cook for 3 to 4 minutes on each side, depending on size.
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20
Grill the sardines in batches, keeping the cooked sardines warm.
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21
Place the sardines on the platter.
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22
Drizzle the sardines with olive oil.
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23
Garnish with parsley.
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24
Serve with a glass of the Vino Verde.
