Baked Sardines in Pepperonata

Ingredients

• •4 whole red bell peppers
• •½ cup olive oil, plus more for drizzling
• •½ medium medium red onion, thinly sliced
• •2 cloves garlic cloves, thinly sliced
• •to taste Kosher salt, freshly ground pepper
• •2 tablespoons tomato paste
• •1 tablespoon sugar
• •½ cup dry white wine
• •½ cup white wine vinegar
• •2 tablespoons chopped fresh flat-leaf parsley
• •2 tablespoons drained capers
• •½ teaspoons dried oregano
• •8 whole whole fresh sardines, scaled, gutted, deboned
• •to taste Chopped fresh dill and grilled crusty bread (for serving)

Cooking Instructions

1. 1.

   Preheat broiler. Broil peppers on a broilerproof rimmed baking sheet, turning occasionally, until blistered all over, 8-10 minutes. Transfer to a medium bowl, cover with plastic wrap, and let sit 15 minutes. Peel, seed, and slice into 1/2"-wide strips.

   25 min

2. 2.

   Reduce oven temperature to 450°F. Heat 1/4 cup oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper and cook, stirring occasionally, until softened, 8-10 minutes. Increase heat to medium-high, add tomato paste and sugar and cook, stirring, until tomato paste is beginning to darken, about 1 minute. Add wine and vinegar and cook, stirring often, until slightly reduced, about 2 minutes. Mix in roasted peppers, parsley, capers, and oregano. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Transfer pepperonata to a shallow 3-quart baking dish.

   18 min

3. 3.

   Season sardines inside and out with salt and pepper; lay on top of pepperonata. Drizzle with oil and bake until sardines are firm and beginning to brown, 15-20 minutes. Top with dill, drizzle with more oil, and serve with bread.

   20 min