Potato Peperonata with Grilled Sardines

Name: Potato Peperonata with Grilled Sardines
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 59 milliliters extra virgin olive oil; 8 fresh sardines, gutted, gills removed, washed, and dried; 3 sprigs fresh thyme, leaves only; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 2 cloves garlic, thinly sliced; 4 garlic cloves, peeled and thinly sliced; 4 Tbsps extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 1 large red onion, cut into 1/2-inch slices; 1 teaspoon red pepper flakes; 4 servings Salt; 4 servings Salt and pepper; 1 Tbsp sugar; 2 mediums golden waxy potatoes, cut into 1/2-inch dice and placed into cool water; 6 larges bell peppers (2 red, 2 yellow, 2 green), halved, stems, ribs and seeds removed, and cut into 1/2-inch slices

Potato Peperonata with Grilled Sardines

Potato Peperonata with Grilled Sardines might be just the main course you are searching for. This recipe covers 36% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 665 calories, 27g of protein, and 41g of fat per serving. This recipe serves 4. It will be a hit at your The Fourth Of July event. Head to the store and pick up sardines, carrot, extra virgin olive oil, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Preheat the grill or broiler.

Equipment you will use

Broiler

Grill

In a 12 to 14-inch saute pan, heat the olive oil over medium heat and add the onion and garlic. Cook until soft and translucent, about 5 minutes.

Ingredients you will need

Olive Oil

Garlic

Onion

Equipment you will use

Frying Pan

Add the peppers and potatoes and cook 5 minutes, until softened.

Ingredients you will need

Potato

Peppers

Add the pepper flakes, sugar, thyme, and tomato sauce, bring to a boil, lower heat and simmer 15 minutes. Season, to taste.

Ingredients you will need

Tomato Sauce

Pepper

Sugar

Thyme

Place the peperonata on a platter.

Grill or broil the sardines until they are crisp and the skin is slightly charred (about 2 minutes per side). While grilling the fish, divide the peperonata evenly among 4 dishes. Arrange 2 sardines atop the peperonata on each plate and serve.

Ingredients you will need

Sardines

Fish

Equipment you will use

Grill

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce