Rinse and dry sardines and rub inside and out with salt and pepper. Turn sardines in flour to the other side and tap off excess flour. Rinse peppers and peppers, cut in half and remove stem ends and seed strands. Cut prepared vegetables into small cubes and olives into slices. Heat 2/3 of the olive oil in a frying pan and quickly fry the sardines in it, one by one, until golden brown on both sides. Place the fish on a deep platter. Briefly sauté the thyme in the roasting stock. Extinguish with vinegar and wine and let it boil briefly. Add the peppers and onion cubes to the stock and simmer for a few minutes.
Add the olives and the remaining oil and spread the marinade evenly over the sardines. Cover with plastic wrap, refrigerate and marinate for at least one day.
Preparation time 35 min:
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