Grilled sardines, zucchini, bell pepper condiment, sauce vierge

Camila Sexas has just what it takes to treat yourself on a budget. At Ohrizon, she cooks grilled sardines, served with zucchini, bell pepper condiment and sauce vierge.

Serves 6

Preparation time: 50 min

Cooking time: 40 min

1.5 kg whole sardines
Salt

Virgin sauce

100 g yellow peppers
100 g red peppers
100 g chopped shallots
100 g pine nuts, roasted
30 cl olive oil
10 cl lemon juice
Coriander
Parsley
salt and pepper

Peppers

250 g red peppers
250 g yellow peppers
150 g chopped onions
1 clove garlic
olive oil
Salt
Pepper

Grilled zucchini

2 zucchinis
olive oil
Salt
Dried thyme

Onion pickles

1 part sugar
2 parts vinegar
3 parts water
1 kg red onions

1 - Virgin sauce: dice the peppers. Chop the shallot. Chop the herbs. In a bowl, mix all ingredients and season with salt and pepper.

2 - Poivrade: cut the peppers in 2, remove the stalk and seeds, then chop. Heat a drizzle of olive oil in a saucepan, add the garlic, cook for 1 min, then add the peppers. Season to taste. Lower the heat and cover. Stir every 5 min and cook for around 20 min.

3 - Grilled zucchinis : preheat the oven to 240°C (gas mark 8). Wash the zucchinis and remove the ends. Cut into 2 and shape into sticks. Pour into a bowl and add a drizzle of olive oil and the dried thyme. Place on a baking tray large enough to avoid overlapping the sticks. Bake for 10 min. Season with salt.

4 - Onion pickles: peel the onions, cut them into 2, then into petals. Bring the water, vinegar and sugar to the boil in a saucepan, then pour over the onion petals. Leave to cool.

5 - Sardines: remove the heads and gut the sardines. Barbecue until the skin is nicely colored.

6 - Presentation: place three small piles of peppers in the center of a flat plate. Add 5 zucchini sticks and arrange around 5 sardines. Add the sauce vierge and onion pickles for decoration.

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