Spain on a Fork > All Recipes > Tapas > Spanish Canned Sardines with Marinated Bell Peppers
All Recipes, Tapas / July 14, 2020

Spanish Canned Sardines with Marinated Bell Peppers

Canned sardines, one of the best gift´s from the canned food world. They have such an amazing flavor, they´re super healthy and they´re loaded with protein & omega-3s. With that being said, I present to you Spanish Canned Sardines with Marinated Bell Peppers.

This is one of the most delicious ways to enjoy canned sardines. The dish has a beautiful & refreshing flavor, it is easy to make and uses a handful of basic ingredients. 

This is the perfect dish to enjoy on a hot summers night, yet it´s delicious enough to enjoy all year-round. Either way you go, this dish is sure to blow you away. Plus it´s naturally gluten free and low carb 🙂 .

TIPS & TRICKS to make this Recipe: Make sure to use canned sardines in olive oil. It makes all the difference in the flavor. I used sherry vinegar to flavor the marinated bell peppers, but you can substitute for red wine vinegar. On a last note, make sure to use a great Extra Virgin Spanish Olive oil. This is the base fat of the marinated bell peppers and is what brings the entire dish together.

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish Canned Sardines with Marinated Bell Peppers

5 from 1 vote

Spanish Canned Sardines with Marinated Bell Peppers

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Marinating Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/2 onion
  • 1 clove garlic
  • 1 tsp sherry vinegar 5 ml
  • 2 tbsp extra virgin olive oil 30 ml
  • 1 can Spanish sardines in olive oil 120 g
  • pinch sea salt
  • dash freshly cracked black pepper
  • handful freshly chopped parsley


  1. Roughly dice 1/2 red bell pepper and 1/2 green bell pepper, add into a large bowl

  2. Finely dice 1/2 onion and add to the bowl with the bell peppers

  3. Finely mince 1 large clove of garlic and add to the bowl with the rest of the vegetables

  4. 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

  5. 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!

Recipe Notes

Get the Extra Virgin Spanish Olive Oil I used to make this dish.

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  1. Roger R. Lloyd

    5 stars
    Been looking for something to spice up my low sodium Sardines.
    What a great recipe😍.

    19 . Sep . 2021
    • Spain on a Fork

      Sounds great! Much love 🙂

      21 . Sep . 2021

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