Grilled sardines with peppers and red wine

Method

1. Heat the olive oil in a heavy-based saucepan and fry the onion and garlic for about 5 minutes or until soft.

2. Add the red peppers and a pinch of salt and cook down for 10 minutes.

3. Add the tomatoes and a splash of red wine to the peppers and cook slowly for a further 10 minutes. Season to taste with salt and freshly ground black pepper and add the basil. Transfer to a serving bowl and keep warm.

4. Heat a large griddle until hot and wipe it over with a clean rag and a few drops of olive oil, so the griddle will be clean and non-stick.

5. Stuff each sardine with the fennel fronds and sprinkle generously with sea salt.

6. Cook the sardines on each side for about 5 minutes, depending on size. Remove the sardines from the pan and serve on a large plate with lemon wedges, accompanied by the peppers in a separate bowl.