Baked Sardines in Pepperonata

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

From the kitchen of Carly

Sweet roasted peppers stewed with tomato and vinegar cradle tender sardines in this elegant, no-fuss bake. The pepperonata gets tangy and slightly sweet, a perfect foil for the fish's briny richness. Serve it warm or at room temperature.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 red bell peppers
11/2 cup olive oil, plus more for drizzling
11/2 medium red onion, thinly sliced
12 garlic cloves, thinly sliced
1Kosher salt, freshly ground pepper
12 tablespoons tomato paste
11 tablespoon sugar
11/2 cup dry white wine
11/2 cup white wine vinegar
12 tablespoons chopped fresh flat-leaf parsley
12 tablespoons drained capers
11/2 teaspoons dried oregano
18 whole fresh sardines, scaled, gutted, deboned
1Chopped fresh dill and grilled crusty bread (for serving)

Instructions

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.
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.
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.