Sardines with quinoa and peperonata

To make the peperonata, heat the olive oil in a pan and add the onion and garlic. Stir as the onion cooks and continue until it softens. Slice the capsicum into thin strips, removing any membranes or seeds. Add the tomatoes and their juice, the wine and capsicum strips and simmer until the liquid thickens and almost disappears. Preheat the oven to 200C. In a bowl mix the quinoa, sultanas, herbs and olive oil, taste for seasoning. Place 6 fillets skin side down in an oiled baking dish, top with quinoa mix and place another fillet skin side up on top. Drizzle with a little more olive oil and bake for 10-15 minutes. Serve the sardines warm or at room temperature with the peperonata.

Serves 6 as an entree

Peperonata

2 tbsp olive oil

1 brown onion, sliced

2 garlic cloves, minced

2 red capsicum, roasted, skinned

400g tin chopped tomatoes

1/4 cup white wine

Sardines

1/2 cup cooked quinoa

2 tbsp sultanas

2 tbsp chopped mint

2 tbsp chopped parsley

2 tbsp chopped oregano

1/4 cup olive oil

12 filleted and marinated Fremantle sardines