Spanish Canned Sardines With Marinated Bell Peppers Recipe

I love this recipe because it’s an effortless blend of bold, savory sardines and sweet, roasted peppers that create a gourmet experience without breaking the bank. Plus, the vibrant colors and flavors make it feel like an exotic getaway on a plate, perfect for impressing my friends at our weekend brunches!

I love the intense, vibrant flavors of Spanish canned sardines. I pair them with beautifully marinated bell peppers.

Unlike American canned sardines, which are often packed in water or tomato sauce, Spanish sardines are great in olive oil. And when I say these fish are great, I mean they are fantastic.

The texture is creamy, and the flavor is bold. More than that, they are a nutritional powerhouse.

Canned sardines (like fresh sardines) are rich in omega-3 fatty acids. They also supply a wealth of other nutrients, including vitamin D, calcium, and protein.

Ingredients

• Sardines: Packed with protein and omega-3 fatty acids, promote heart health.
• Bell Peppers: Rich in vitamin C and antioxidants, add sweetness and vibrant color.
• Olive Oil: Source of healthy monounsaturated fats, enhances flavor and texture.
• Sherry Vinegar: Adds a tangy, acidic note, balancing the richness of sardines.
• Garlic: Offers bold flavor and boasts anti-inflammatory properties.

Ingredient Quantities

• 1 can of Spanish sardines in olive oil
• 2 bell peppers (1 red, 1 yellow)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon sherry vinegar
• 1 garlic clove, minced
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon chopped fresh parsley
• Crusty bread, for serving

Instructions

1. Set your oven to high broil.

2. Slice the red and yellow bell peppers in half, deseed them, discard the membranes, and put them cut-side down on a baking sheet.

3. Broil the peppers for roughly 10 minutes, or until you see the skins blisters and blackens.

4. Take the peppers out of the oven and put them in a bowl. Then, cover that bowl with plastic wrap so the peppers can steam for about 10 minutes.

5. When they have cooled off, take the skins and peel them. Then get the peppers and cut them into thin slices.

6. In a tiny bowl, together the extra virgin olive oil, sherry vinegar, and minced garlic and whisk. These ingredients in this small bowl make a vinaigrette when combined. Altogether, they will coat a salad.

7. Put the dressing in a bowl; add the sliced, peeled peppers; stir to coat; and let them absorb the flavors at least 20 minutes before serving.

8. Drain the Spanish sardines after opening the can. If you wish, you can reserve the oil to use later for added flavor.

9. On a serving platter or individual plates, set the marinated bell peppers and top them with the sardines.

10. Add fresh parsley, chopped fine, as the finishing touch to the soup. It looks beautiful and lends a bright flavor. Then add your preferred accompaniment—a slice of good, crusty bread works nicely here.

Equipment Needed

1. Oven
2. Baking sheet
3. Knife
4. Cutting board
5. Mixing bowls (large and small)
6. Plastic wrap
7. Whisk
8. Can opener
9. Serving platter or plates

FAQ

• Can I use different types of bell peppers?Experimenting with different colors of bell peppers can yield an array of flavors, but red and yellow peppers are hard to top for their balance of sweetness and stunning visual appeal.
• How long should the bell peppers be marinated?Let the sweet peppers soak in the marinade for at least half an hour, so the flavors have time to meld and develop.
• Can I substitute sherry vinegar?If sherry vinegar is not on hand, its flavor can be closely mimicked with these ingredients:
  — Red wine vinegar
  — Apple cider vinegar

  However, these substitutes will give the dish a different—and probably more acidic—taste than what you would get with sherry.

• Is it necessary to use Spanish canned sardines?Canned sardines from Spain are preferred for their unique flavor and quality. However, sardines from other sources that are preserved well can also make a good substitute. Choose canned sardines that are packed in oil, not water, for a flavor that is more akin to fresh sardines.
• What should I do with the leftover olive oil from the sardine can?The olive oil that remains can be used to increase the flavor of the dish or as part of a dressing.
• Can I prepare this dish in advance?It is possible to cook this dish a few hours in advance, allow it to chill, and then serve it. Doing so not only heightens the flavors through marination but also makes for an easy serve-ahead dish.
• What type of bread goes best with this recipe?Bread with a hard crust, such as a French baguette or sourdough, complements the dish beautifully. It soaks up all the flavors.

Substitutions and Variations

For the canned mackerel in olive oil: Substitute with canned sardines or anchovies in olive oil.
For the sherry vinegar: Substitute with red wine vinegar or apple cider vinegar.
When substituting for the garlic clove, use one of the following: 1/4 teaspoon garlic powder; 1/2 teaspoon minced shallots.
For fresh parsley: Take fresh cilantro or chives.

Pro Tips

1. Roast for Flavor Depth While broiling the bell peppers, consider roasting them a bit longer for an even deeper flavor. The charring adds a wonderful smoky taste that complements the sardines well.

2. Use the Sardine Oil If you enjoy a richer taste, drizzle some of the reserved sardine oil over the peppers and sardines before serving. It enhances the dish with additional flavor from the sardines.

3. Chill for Enhanced Flavor After marinating the peppers in the vinaigrette, consider chilling them for at least an hour. This allows the flavors to meld together more thoroughly, resulting in a more cohesive taste.

4. Experiment with Herbs Besides parsley, you can sprinkle some fresh thyme or basil for added aroma and complexity. These herbs pair well with both the peppers and the sardines.

5. Add Citrus Zest For a fresh twist, grate a bit of lemon or orange zest over the dish before serving. The citrus zest can brighten up the flavors and add a subtle zing.