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Sardine and Pepper Grill

A 9:16 storyboard, 90 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Sardine and Pepper Grill, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.

    Voiceover. Sardine and Pepper Grill. Sardine and Pepper Grill, the Porto plate. Grill Sardine and Pepper Grill over a hot grate, turning until the outside is browned and the center is cooked through, then rest it. Here is the whole thing, one move at a time.

    On screen. Sardine and Pepper Grill

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Sardine and Pepper Grill, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Sardine and Pepper Grill. Sardine and Pepper Grill, the Porto plate. Grill Sardine and Pepper Grill over a hot grate, turning until the outside is browned and the center is cooked through, then rest it.

    On screen. Sardine and Pepper Grill

  3. Scene 3 · ingredients · 6s

    Mise en place

    Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.

    Voiceover. Set out sardine, canned, red bell pepper, yellow onion, garlic, olive oil. Measure before the pan is hot.

    On screen. Mise en place

  4. Scene 4 · equipment · 5s

    Equipment

    Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.

    Voiceover. You need Grill or grill pan, Tongs, Scale, Thermometer.

    On screen. Grill or grill pan · Tongs · Scale

  5. Scene 5 · step · 7s

    Step 1

    Shot. Sardine and Pepper Grill, step 1. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.

    Voiceover. Set a scale on the counter for Sardine and Pepper Grill. Heat the cooking vessel to a hot grate, about 450°F / 232°C and leave it 5 minutes so the surface is actually hot. Weigh sardine, canned, red bell pepper, yellow onion, garlic, olive oil.

    On screen. Set a scale on the counter for… · Heat 5 min

  6. Scene 6 · step · 6s

    Step 2

    Shot. Sardine and Pepper Grill, step 2. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Grill Sardine and Pepper Grill over a hot grate, turning until the outside is browned and the center is cooked through, then rest it. Add kale with the aromatics.

    On screen. Grill Sardine and Pepper Grill over a hot…

  7. Scene 7 · step · 6s

    Step 3

    Shot. Sardine and Pepper Grill, step 3. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Cook the onion and garlic first until they smell sweet and the onion is translucent, about 6 minutes. Then add the sardine, canned.

    On screen. Cook the onion and garlic first until they…

  8. Scene 8 · step · 7s

    Step 4

    Shot. Sardine and Pepper Grill, step 4. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Grill 11 min in real time.

    Voiceover. Add the remaining weighed ingredients and cook Sardine and Pepper Grill at a hot grate, about 450°F / 232°C. Start checking at 11 minutes. Sardine and Pepper Grill is done when the sardine, canned is browned at the edge and the thickest center is cooked through. The heat was a hot grate, about 450°F / 232°C.

    On screen. Add the remaining weighed… · Grill 11 min

  9. Scene 9 · step · 6s

    Step 5

    Shot. Sardine and Pepper Grill, step 5. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Check the thickest piece of Sardine and Pepper Grill, not the edge. If the cue is not true, keep going a few minutes and look again.

    On screen. Check the thickest piece of Sardine and Pepper…

  10. Scene 10 · step · 7s

    Step 6

    Shot. Sardine and Pepper Grill, step 6. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.

    Voiceover. Rest Sardine and Pepper Grill for 5 minutes, taste the salt, and serve it the way it is eaten in Porto.

    On screen. Rest Sardine and Pepper Grill for 5… · Rest 5 min

  11. Scene 11 · doneness · 6s

    How you know it is done

    Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.

    Voiceover. Sardine and Pepper Grill is done when the sardine, canned is browned at the edge and the thickest center is cooked through. The heat was a hot grate, about 450°F / 232°C.

    On screen. Doneness

  12. Scene 12 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Sardine and Pepper Grill looks done at the edge and is still raw in the center. Check the thickest piece and give it a few more minutes. Color is not the cue. Sardine and Pepper Grill came out salty or dry. Weigh the salt, keep the heat at the temperature in the method, and stop at the doneness cue.

    On screen. Common fixes

  13. Scene 13 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Sardine and Pepper Grill, then cover and refrigerate for up to 3 days. Freeze portions for a month if it reheats in a pot or oven. Reheat until steaming.

    On screen. Storage

  14. Scene 14 · nutrition · 5s

    Nutrition lower third

    Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.

    Voiceover. One serving is about 184 calories, with 15.6 grams of protein. Pai marks it Healthy.

    On screen. 184 kcal · 15.6 g protein · Healthy

  15. Scene 15 · plate · 5s

    Plate and close

    Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.

    Voiceover. Serve 4 plates. Eat while it is at its best.

    On screen. Sardine and Pepper Grill

  16. Scene 16 · cta · 4s

    Close

    Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.

    Voiceover. Cook Sardine and Pepper Grill from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.

    On screen. Cook it from the recipe

Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.