Helena Loureiro’s Grilled Sardine Fillets

Ingredients

• • 8 sardines, cut into fillets
  • 1/4 cup (60 ml) olive oil
  • 1 roasted red bell pepper, cut into strips
  • Black olive tapenade
  • 8 toasted cornbread slices (coutons)
  • Coarse salt

• Parsley Sauce

  • 7 tablespoons (105 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) raspberry vinegar
  • 4 tablespoons (60 ml) red onion, finely chopped
  • 1/2 cup (125 ml) fresh parsley, chopped
  • 2 tablespoons (30 ml) capers
  • 1 clove garlic, finely chopped