Grilled Sardines w/ Peperonata

The Eyre Peninsula is an amazing part of the South Australian coastline, and I feel this dish is one you could enjoy on a hot summer’s day, or even rugged up by the fire as a storm rolls in off the Southern Ocean. You can serve this hot, cold or warm.

Prep: 10 minutes - Cook: 35 minutes - Serves: 4 - Difficulty: Easy- Recipe: Hayden Quinn

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Ingredients

Sardines

12 South Australian sardines, cleaned
1 tbs extra virgin olive oil
Sea salt, to season 

Peperonata
2 red capsicum
2 yellow capsicum
3 tbs extra virgin oil
1 medium brown onion, sliced
6 cloves garlic, crushed
2 tbs raisins
2 tbs pine nuts, toasted
1 tbs sugar
2 tbs vinegar

To serve
Sliced sourdough, grilled
Extra virgin olive oil, to dress
Lemon, parsley

Method

Step 1. Prepare your Weber charcoal BBQ for high heat direct cooking. Once charcoals are ashy white grill capsicum until slightly charred, turning frequently. Remove from heat and allow to cool. Once cool, gently open capsicum and remove seeds. Slice into 1 cm wide strips.

Step 2. Place a cast iron pan over coals and sauté onion in olive oil until softened, add garlic and chili flakes and cook for 5mins until aromatic. Add in capsicum and mix through along with vinegar and sugar. Simmer for a further 10-15mins or until capsicum has just softened.

Step 3. Set aside the peperonata until ready to serve. Fan the coals to get them nice and hot before cooking the sardines. Drizzle with a little oil and season with salt and cook for a few minutes each side until sardines are cooked to your liking. 

Step 4. Serve on grilled sourdough topped with peperonata and sardines, drizzle with olive oil and garnish parsley and lemon cheeks.