Preparation Stretch out two squares of puff pastry, place on each half a bell pepper and, on top, two Comur sardines in olive oil. Use the olive oil from the can to close the puff pastry sardine and draw scales on the sardine (this is fun when children are helping out!), then brush with beaten egg. Bake in an oven preheated to 180°C (350°F, Gas Mark 4) for 8 minutes until browned and serve with sweet pepper preserve and green salad.
Sweet pepper preserve: Place everything in a saucepan and bring to the boil. Process the mixture with a stick blender until puréed and finish with a teaspoon of vinegar.