Grilled sardines with courgette and red pepper salsa - delicious. magazine

Ingredients

• 1 large courgette, cut into 1.5cm slices on the diagonal
• 2 romano peppers, halved lengthways
• 1 red chilli
• 1½ tbsp olive oil
• ½ tsp smoked paprika
• 200g (about 10) sustainable sardine fillets, butterflied (see Know-how)
• 2 garlic cloves, finely chopped
• Small handful parsley, finely chopped
• 1 tsp capers, roughly chopped
• 2 tsp red wine vinegar
• Crusty bread to serve (optional)