Stuffed Sardines with Red Pepper Stew

Yet another simple but incredibly tasty fish recipe from me. I am often drawn to vegan cooking and love to cook with vegetables, whole grains etc however I just can't keep away from fish. Nutritious, versatile and delicious, fish is our common ground between my vegetarian preferences and the boy's full on carnivore cravings. The original recipe was taken from this month's Observer Food Monthly and is an Angela Hartnett Italian creation.

Stuffed Sardines with Red Pepper Stew

Sardine fillets - 4 per person

2 sweet romero peppers

garlic cloves

olive oil

thyme

water

fresh basil

flat leaf parsley

anchovies

bread crumbs

zest of 1 lemon

Slice the romero peppers lengthways and thinly. Saute them in olive oil with 2 garlic cloves. Once starting to cook, add water and thyme and simmer until soft, but not brown.

Meanwhile, mix 4 anchovies, 1 garlic clove, 2 tbsp breadcrumbs, the lemon zest and a good handful of flat leaf parsley in a food processor or with a hand blender. Stuff the sardine fillets with the mixture and bake in a lightly greased dish for 10 minutes or until cooked through. Serve atop the red pepper stew.