Sardine Fillets with Roasted Peppers and White Bean-Black Olive Salad Recipe


  • 24 sardine fillets
  • 100 grams dried cannellini or other white beans, soaked overnight and drained
  • Bouquet garni
  • 600 grams green bell peppers
  • 600 grams red bell peppers
  • 2 garlic cloves, green germ removed, cloves crushed and puréed
  • 4 anchovy fillets, rinsed and crushed
  • 250 milliliters olive oil
  • 125 milliliters balsamic vinegar
  • 25 grams tapenade (or black olive purée)
  • 150 grams white onion, finely chopped
  • 4 fresh basil leaves, finely chopped
  • Olive oil, for brushing
  • Leaves of 2 sprigs fresh thyme
  • Salt and freshly ground white pepper
  • 8 thin slices sourdough bread, toasted
  • Garlic clove, peeled, for scenting the bread


  1. Preheat the oven to 375°F (190°C).
  2. Scale the sardine fillets and remove the pinbones.
  3. Cook the beans with the bouquet until tender, salting halfway through, and keep them warm.
  4. At the same time, grill the bell peppers until the skins have blackened and then finish roasting them in the preheated oven until tender. Remove all the skin and seeds and cut the peppers into julienne.
  5. Add the garlic and the finely crushed anchovy fillets to the peppers.
  6. Dress them and the beans, separately, with a vinaigrette composed of olive oil, balsamic vinegar, and tapenade. Divide the white onion proportionately between the peppers and the beans. Taste and adjust the seasoning of both. Add the basil to the peppers at the last moment.

For Service:

  1. Brush the sardines with olive oil, sprinkle on the thyme leaves, and season with salt and pepper. Broil under the salamander until nicely browned, crispy, and cooked through.
  2. Place the pepper salad in the center of the plate, and arrange the sardine fillets in a spoke pattern. Surround with the dressed beans, and serve with a slice of toasted pain bordelais rubbed with the garlic clove.

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