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Sardine rotoli with red capsicum and orange

Australian Gourmet Traveller Italian entree recipe for sardine rotoli with red capsicum and orange

By Adelaide Lucas
  • Serves 8
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Sardine rotoli with red capsicum and orange


  • 1 red capsicum
  • 2 tbsp extra-virgin olive oil
  • 2/3 cup flat-leaf parsley leaves (firmly packed)
  • 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


  • 1
    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.
  • 2
    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.

  • Author: Adelaide Lucas