- 12 sardines
- lemon wedges and bread, to serve
- for the relish
- 3 roasted peppers (from a jar is fine)
- ½ garlic clove
- juice 1 lemon
- 3tbsp olive oil
- 3tbsp breadcrumbs
- pinch sugar
- few shakes of Tabasco, to taste
To make the red pepper relish, place all the ingredients in the food processor, and whizz to a chunky purée. It should be a thick, spoonable consistency – if it’s too runny, add a couple of extra tbsp of breadcrumbs. Taste and season. It will keep in the fridge for up to 3 days.
To cook the sardines, heat the barbecue. If you have a fish grill, season the sardines and place into the grill. Otherwise, season and put them directly on to the barbecue. Cook for 5 minutes, turning once, until the skin is blackened and charred, and the flesh is flaking. Serve with lemon wedges, crusty bread and the red pepper relish.