Grilled sardines with peppers and red wine

Theo Randall combines robust peasant flavours in this quick and easy fish dish a perfect mid-week supper
By Theo Randall
Grilled sardines with peppers and red wine
  • Rating:
  • Serves: 1-2
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 cloves garlic, finely chopped
  • 3 red peppers, deseeded and cut into 2cm peices
  • 1/2 tins chopped tomato
  • good splash red wine
  • 1 small bunch basil, leaves coarsely chopped
  • 3 sardines, cleaned and gutted
  • 3 tbsp roughly chopped fennel, stems or feathery fronds
  • lemon wedges, to serve


1. Heat the olive oil in a heavy-based saucepan and fry the onion and garlic for about 5 minutes or until soft.

2. Add the red peppers and a pinch of salt and cook down for 10 minutes.

3. Add the tomatoes and a splash of red wine to the peppers and cook slowly for a further 10 minutes. Season to taste with salt and freshly ground black pepper and add the basil. Transfer to a serving bowl and keep warm.

4. Heat a large griddle until hot and wipe it over with a clean rag and a few drops of olive oil, so the griddle will be clean and non-stick.

5. Stuff each sardine with the fennel fronds and sprinkle generously with sea salt.

6. Cook the sardines on each side for about 5 minutes, depending on size. Remove the sardines from the pan and serve on a large plate with lemon wedges, accompanied by the peppers in a separate bowl.

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