Grilled sardines with peperonata

Recipe by Hayden Quinn

Serves 4

Ingredients 

• 2 South Australian sardines, cleaned
• 1 tbs extra virgin olive oil Sea salt, to season

Peperonata

• 2 red capsicum
• 2 yellow capsicum
• 3 tbs extra virgin oil
• 1 medium brown onion, sliced
• 6 cloves garlic, crushed
• 2 tbs raisins
• 2 tbs pine nuts, toasted
• 1 tbs sugar
• 2 tbs vinegar

Method

Prepare your charcoal BBQ for high heat direct cooking. Once charcoals are ashy white grill capsicum until slightly charred, turning frequently. Remove from heat and allow to cool. Once cool, gently open capsicum and remove seeds. Slice into 1 cm wide strips.

Place a cast iron pan over coals and sauté onion in olive oil until softened, add garlic and chilli flakes and cook for 5mins until aromatic. Add in capsicum and mix through along with vinegar and sugar. Simmer for a further 10-15mins or until capsicum has just softened.

Set aside the peperonata until ready to serve. Fan the coals to get them nice and hot before cooking the sardines. Drizzle with a little oil and season with salt and cook for a few minutes each side until sardines are cooked to your liking.

Serve on grilled sourdough topped with peperonata and sardines, drizzle with olive oil and garnish parsley and lemon cheeks.