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

An hour before grilling sardine fillets, place on a plate and cover with sea salt. Keep in the refrigerator.

Prepare parsley sauce by combining all its ingredients in a bowl.

Rinse sardine fillets. Brush sardine fillets with olive oil and brown on hot grill for 4 minutes on each side. (You can also sear them in a skillet over medium heat for 3 to 4 minutes on each side.)

In a bowl, combine bell pepper, tapenade and parsley sauce.

Serve sardine fillets on toasted cornbread slices (coutons) and garnish with salad.

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