Sardine rotoli with red capsicum and orange

AT A GLANCE

  • Serves 8 people

  • 1 red capsicum
  • 2 tbsp extra-virgin olive oil
  • 2/3 cup (firmly packed) flat-leaf parsley leaves
  • 1 orange, finely grated rind only
  • 2 cloves garlic, finely chopped
  • 1 small red chilli, finely chopped
  • ½ tsp white sugar
  • 2 tbsp orange juice
  • 16 sardines butterflied, halved lengthways
01   Preheat oven to 200C. Place capsicum on an oven tray, drizzle with 1 tbsp oil and roast, turning occasionally, for 20 minutes or until skin is well wrinkled. Place in a bowl, cover with plastic, stand until cool, then peel using fingers, discarding membrane and seeds, and slice lengthways into sixteen 5mm strips.
02   Place parsley, orange rind, garlic, chilli, sugar and 1 tsp sea salt in a mortar and, using a pestle, pound to a smooth paste. Add remaining oil, 1 tbsp orange juice and season to taste with sea salt and freshly ground black pepper. Lie sardines skin-side down on a clean work surface, spread each fillet with parsley mixture, top with a piece of capsicum, roll up tightly and secure with a toothpick. Place sardines on a lightly oiled oven tray, drizzle with remaining orange juice, season to taste and roast for 5 minutes or until cooked through.

Note Serve this dish with our recipe for frizzantes.

Recipe:

ADELAIDE LUCAS

Photography:

PRUE RUSCOE

Styling:

ADELAIDE LUCAS AND ELODIE RAMBAUD

FEATURED IN

May 2007

May 2007

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