Ingredients
- 2 lb fresh sardine fillets
- Â Â (you can also use salmon fillets)
- Â Â Salt to taste
- Â Â Freshly grnd white pepper to taste
- 1/4 c. extra-virgin extra virgin olive oil
- 8 x sage leaves
- 6 x thyme sprigs
- 4 x rosemary sprigs
- 4 x garlic cloves peeled, crushed
- 3 lb eggplant trimmed, peeled,
- Â Â and cut 1/2" thick slices on the bias
- 40 piece Tomato Confit (see recipe)
- 12 ounce piquillo or possibly roasted red bell peppers
Description
Center A Rack In The Oven And Preheat The Oven To 350 Degrees. Line A Baking Sheet With Parchment Paper And Arrange The Sardines Or Possibly Salmon In A Single Layer On The Pan.…
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