Red and Gold Sardines

Sardines sang et or

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Sardines are very much on the menu in the Mediterranean, and they do make a splendid meal grilled on the barbecue or cooked in the oven. The flavours of sweet peppers, tangy sea salt and sharp vinegar perfectly compliment the richness of the fish and the colours – red, yellow and silver – give the dish that touch of the Midi.

I adapted this recipe from one of Stéphane Bachès’ beautifully produced series of reproduction cook books, Cuisinière Catalane. The publisher has cleverly created a book that might have been discovered in a grandmother’s kitchen, with handwritten recipes of family favourites.

Ingredients

    Method