Piquanté pepper-stuffed sardines
- 6 whole fresh or frozen sardines, defrosted, scaled and cleaned
- 80g piquanté peppers, chopped
- 250g cream cheese
- 45ml (3 tbsp) olive oil
- salt and freshly ground black pepper, to taste
- chilli oil, to serve
- toasted Portuguese rolls, sliced and toasted, to serve
Preheat the grill. Cut incisions on the belly side of the sardines to allow space for the stuffing. Mix together the piquanté peppers and cream cheese and stuff inside each sardine.
Rub the sardines with oil, season to taste, place on a baking tray and grill until cooked, 5 – 10 minutes. Serve with a side of chilli oil and slices of crisp roll.