spanish

Basque Style Sardines with Roasted Pepper Piperrada

Name: Basque Style Sardines with Roasted Pepper Piperrada
Yield: 1 serving
Cuisine: spanish
Ingredients: 183 g sardines (fresh, cleaned); 17 g extra-virgin olive oil; 61 g yellow onion (thinly sliced); 122 g red bell pepper (sliced); 76 g green bell pepper (sliced); 5 g garlic (minced); 107 g crushed tomatoes; 8 g sherry vinegar; 2 g salt; 0.76 g black pepper

This roasted dish pairs sardines with red bell pepper, green bell pepper and yellow onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Heart friendly High protein Low carb Pescatarian Gluten free Keto

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

50 g Protein

27 g Carbohydrates

38 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

183g sardines (fresh, cleaned) 381 kcal
17g extra-virgin olive oil 150 kcal
61g yellow onion (thinly sliced) 24 kcal
122g red bell pepper (sliced) 38 kcal
76g green bell pepper (sliced) 15 kcal
5g garlic (minced) 7 kcal
107g crushed tomatoes 34 kcal
8g sherry vinegar 1 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

sardines (freshsaltblack pepper
Pat the sardines dry and season with salt and black pepper.
extra-virgin olive oilyellow onion (thinly sliced)salt
Heat 1/2 of the olive oil in a skillet over medium heat. Cook onion and peppers with a pinch of salt for 10-12 minutes until soft and sweet.
garlic (minced)crushed tomatoes
Add garlic and cook 30 seconds. Stir in crushed tomatoes and simmer 4-5 minutes to make a loose sauce.
sardines (freshextra-virgin olive oil
Push the vegetables to the side, add the remaining olive oil, and sear the sardines 2 minutes per side (cook in batches if needed).
sardines (freshsherry vinegar
Spoon the pepper mixture over the sardines and finish with sherry vinegar.
Rest 1 minute and serve warm.