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Sardines with chorizo & roast capsicum


  • Preheat overhead grill to highest degree. 
  • Heat a little olive oil and capsicum oil in a heavy-bottomed pan and sauté the chorizo until crisp around the edges, tossing now and again. 
  • Place the sardines in a baking tray in one layer and sprinkle with a little olive oil, lemon juice and seasonings. Then grill for about 5-6 mins. 
  • Toss the parsley, red onion, tomatoes, vinegar and sliced chorizo in a bowl. 
  • Mound the salad on individual plates, top with sardines, sprinkle with a little cooking oil and serve with lemon wedges on the side.


  • olive oil
  • 2-3 pieces roasted red capsicum, sliced, with oil
  • 2 chorizo sausages, sliced on the diagonal
  • 12-16 sardines, whole or filleted
  • 1½ lemons
  • sea salt & freshly ground pepper
  • 2 good handfuls of Italian (flat leaf) parsley leaves
  • ½ red onion, very finely sliced
  • 8 cherry tomatoes, halved
  • a splash of sherry (or red wine) vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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