Sardines on Toast
16 Fresh Sardines (Head and guts removed)
500gms Ripe Tomato skin and seeds removed
1 Green capsicum sliced thinly
3 Tbsp of Sliced Black Olives
10 Anchovy Fillets
4 Tbsp Olive Oil
Salt and Pepper
Brush sardines with olive oil. Heat rest of oil in pan, saute the capsicums, onion and garlic, add tomatoes, salt and pepper.
Reduce to a thick sauce. Arrange the sardines in the bottom of a shallow ovenproof dish, spoon over sauce, decorate with olives
Bake in a moderate oven for 10–15 minutes.
Leave to cool.
Serve with toast.