Grilled Sardines with Tomato and Bell Pepper Salad
Rinse sardines, pat dry and score skin several times with a sharp knife. Coarsely grind peppercorns and chile pepper in a mortar and pestle. Mix ground spices with 4 tablespoons olive oil and lemon juice and brush mixture onto fish.
Grill sardines on a hot grill, about 2 minutes per side.
For the salad, rinse, slice and arrange tomatoes on a platter. Rinse and halve peppers, remove seeds and ribs and cut into strips. Arrange peppers and olives on the tomatoes and drizzle with 2 tablespoons olive oil and the remaining lemon juice. Season with a little salt and let stand briefly.
Place sardines on bread (toasted, if desired) and serve with the salad.