Red and Gold Sardines

Sardines are very much on the menu in the Mediterranean, and they do make a splendid meal grilled on the barbecue or cooked in the oven. The flavours of sweet peppers, tangy sea salt and sharp vinegar perfectly compliment the richness of the fish and the colours – red, yellow and silver – give the dish that touch of the Midi.

I adapted this recipe from one of Stéphane Bachès’ beautifully produced series of reproduction cook books, Cuisinière Catalane