Spanish Canned Sardines With Marinated Bell Peppers
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Roughly dice ½ red bell pepper and ½ green bell pepper, add into a large bowl
Finely dice ½ onion and add to the bowl with the bell peppers
Finely mince 1 large clove of garlic and add to the bowl with the rest of the vegetables
Pour in 1 tsp of sherry vinegar, 2 tbsp of extra virgin olive oil and season with sea salt & black pepper, mix together until well mixed, cover with saran wrap and add to the fridge for at least 30 minutes
To plate the dish, add some of the bell pepper salad into a shallow bowl using a slotted spoon, add 2 canned sardines on top and sprinkle with freshly chopped parsley, enjoy!