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Dinner with Rukmini
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Sardines with Paprika Roasted Peppers, Tomatoes, Chillies and Almonds
Introduction from Rukmini Iyer
I could eat these silky paprika roasted peppers and tomatoes with their crunchy almond topping just by themselves, but add the sardines and you have a lovely, complete little dish. The fishmonger will be able to gut the sardines for you, for added speed at home.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Tip the red peppers, cherry tomatoes, sliced red chilli, paprika and 2 tablespoons of olive oil into a roasting tin, and mix well. Transfer to the oven and roast for 15 minutes.
Meanwhile, mix together the lemon zest, chopped red chilli, flaked almonds, sea salt and 1 tablespoon of olive oil. Stuff as much of it into the sardines as will fit.
Once the vegetables have had 15 minutes, pop the sardines on top and scatter the rest of the almond mixture over the vegetables. Return to the oven for a further 10 minutes.
Serve hot, with the basil torn over and lemon wedges alongside.
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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