Ingredients

• 16 sardines
• 1 green bell pepper
• 1 red bell pepper
• 1 zucchini
• 1 small eggplant
• 1 small onion
• 4 cloves of garlic

• 2 t. olive oil
• freshly milled salt and pepper
• baking parchment
• 1 kg. mussels, cooked and removed from shells
• 1-3/4 c. pitted black olives (200g)
• 1/2 bunch of flat-leaf parsley, finely chopped

Directions

1. Steam mussels in garlic cloves and water/white wine. Remove from shells. Set garlic cloves aside to slice.
2. Cut peppers, zucchini and eggplant into thin strips.
3. Filet sardines, removing scales, bones and back fins.
4. Slice onion and sweat in olive oil with sliced garlic. Add salt and pepper and set aside on a plate.
5. Cut four 18″ x 9″ pieces of baking parchment and brush with olive oil.
6. Divide the vegetables and mussels equally into four portions, placing them in the center of one half of each piece of parchment.
7. Add 4 sardines (8 fillets) and a few olives to each portion and sprinkle with olive oil, parsley, salt and pepper.
8. Fold other half of paper over top and fold sides firmly together to fasten.
9. Place in center of an oven preheated to 200 C (390 F) and bake until parchment inflates (about 25 min.)
10. Serve immediately.