Blistered Shishito Peppers With Sardines & Flaky Salt

Shishitos are a bar snack that happens to be a great vehicle for tinned fish. Blister them hard, salt them harder, and tuck the sardines straight into the pile.

One in every ten or so peppers is hot. That is part of the deal.

Charred & Bold · Serves 2-3

Ingredients

• 1 tin Nice Cans sardines
• 8 oz shishito or padrón peppers
• 2 tbsp olive oil
• 1 lemon, cut into wedges
• Flaky sea salt

Method

1. Heat olive oil in a skillet over high heat until it shimmers.
2. Add peppers in a single layer; cook, tossing occasionally, 5-7 minutes until blistered and blackened in spots.
3. Remove from heat and season generously with flaky salt.
4. Nestle sardines from the tin into the pepper pile.
5. Serve with lemon wedges alongside.

One tip

Crowd the pan and the peppers steam instead of blister. Work in two batches if you have to.

Pick a tin or find us in a shop near you.