Ingredients

1 large red bell pepper
1 large green bell pepper
Drizzle Portuguese olive oil
Sea salt
Pepper
2 pounds Idaho potatoes, peeled, cut into eighths
1 pound vine-ripe tomatoes, cored and sliced 1/4-inch thick
1 medium yellow onion, sliced into rings, about 1/4-inch thick
2 dozen medium fresh sardines, washed and patted dry
Garnish: parsley
Bottle Vino Verde, chilled

Directions

Preheat the oven to 400 degrees F.

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