Butterflied Sardines with a Parmesan Crust

Ingredients

• 8-12 sardines (depending on size), gutted and cleaned
• 50g white breadcrumbs
• 50g Parmesan cheese, grated
• 1 tsp dried oreganoa few basil leaves, finely chopped
• zest of ½ lemon
• 50g plain flour
• 2 eggs
• olive oil, for frying
• lemon wedges, to serve
• salt
• black pepper
• 150g very ripe cherry tomatoes, diced
• ½ small red onion, finely sliced
• 1 garlic clove, crushed or grated1 red chilli, finely chopped
• 25g capers, rinsed
• 1 tbsp olive oil
• 1 tsp red wine vinegar
• a few basil leaves, finely chopped
• a few parsley leaves, finely chopped