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
1
Preheat the grill or broiler.
Equipment you will use
Broiler
Grill
2
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
3
Add the peppers and potatoes and cook 5 minutes, until softened.
Ingredients you will need
Potato
Peppers
4
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
5
Place the peperonata on a platter.
6
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
7
In a 3-quart saucepan, heat the olive oil over medium heat.
Ingredients you will need
Olive Oil
Equipment you will use
Sauce Pan
8
Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
Ingredients you will need
Garlic
Onion
9
Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
Ingredients you will need
Carrot
Thyme
10
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.