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Marinated Fresh Sardines With Bocconcini And Red Bell Pepper Strips

  • Yield: 20 bites; 4 to 6 servings


  • 20 Marinated Sardines
  • 1 large red bell pepper
  • 20 very small bocconcini (small mozzarella balls), or larger ones cut into pieces
  • Minced fresh parsley leaves, garnish
  • Small capers, drained, garnish


  • Bring the marinated sardine fillets to room temperature while assembling the remaining ingredients.
  • Roast the pepper on an open gas flame, turning frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternately, the pepper can be roasted under a broiler, or on top of a gas or charcoal grill.) Place in a plastic or paper bag, and let sit until cool enough to handle. Peel the pepper, make a slit down 1 side, and open flat. Remove the seeds and the stems. Cut into 20 thin strips.
  • Place the bocconcini balls on a work surface. Wrap each with 1 sardine fillet, then with a red bell pepper strip, and secure with a toothpick. Place on a decorative platter. Drizzle with the sardine fillet marinating oil. Garnish with the chopped parsley and sprinkle with the capers.
  • Serve.