Main Meals

Grilled sardines with green peppers

15 minutes
25 minutes
Wine/Spirit Pairing
Jordan Chenin Blanc 2006

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  • 16-20 whole sardines, cleaned
  • Sea salt flakes
  • Olive oil
  • 4 green peppers
  • Freshly ground black pepper
  • Steamed potatoes, for serving

Season the sardines with salt and moisten with a little olive oil.
Halve the peppers lengthways and remove the seeds. Place the peppers cut side down on a ridged grill pan. Slide under a hot grill for about 15 minutes, until starting to char. Remove and wrap in a paper bag.
Arrange the sardines on the grill pan. Cook for a few minutes on each side, until crisp and golden. Season with black pepper.
Meanwhile, skin the peppers and dress with a spoonful or two of olive oil and a squeeze of lemon juice. Serve the grilled sardines and peppers with a bowl of steamed potatoes on the side.
Per serving: 2374.6kJ, 48.8g protein, 38.6g fat, 5.1g carbs

TASTE’s take:
This is a Portuguese favourite. The sardines are usually chargrilled outside, although they’re also good cooked under a hot grill inside. The grilled green peppers and boiled potatoes are classic accompaniments, or add a simple tomato and onion salad dressed with vinegar and olive oil.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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