Baked Sardines in Pepperonata

Ingredients

• 2 tablespoons capers drained
• 8 servings dill and grilled crusty bread fresh chopped (for serving)
• 0.5 cup cooking wine dry white
• 2 tablespoons flat-leaf parsley fresh chopped
• 2  garlic cloves thinly sliced
• 8 servings kosher salt freshly ground
• 0.5 cup olive oil plus more for drizzling
• 0.5 teaspoons oregano dried
• 4  bell peppers red
• 0.5 medium onion red thinly sliced
• 8  sardines fresh whole
• 1 tablespoon sugar 
• 2 tablespoons tomato paste 
• 0.5 cup citrus champagne vinegar 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• plastic wrap
• baking pan
• broiler

Directions

1. Preheat broiler. Broil peppers on a broilerproofrimmed baking sheet, turningoccasionally, until blistered all over, 8–10minutes.
2. Transfer to a medium bowl, coverwith plastic wrap, and let sit 15 minutes.Peel, seed, and slice into 1/2"-wide strips.
3. Reduce oven temperature to 450°F.
4. Heat1/4 cup oil in a large skillet over medium heat.
5. Add onion and garlic; season with salt andpepper and cook, stirring occasionally, untilsoftened, 8–10 minutes. Increase heat tomedium-high, add tomato paste and sugarand cook, stirring, until tomato paste isbeginning to darken, about 1 minute.
6. Addwine and vinegar and cook, stirring often,until slightly reduced, about 2 minutes.
7. Mixin roasted peppers, parsley, capers, andoregano. Cook, stirring occasionally, untilslightly thickened, about 5 minutes.
8. Transferpepperonata to a shallow 3-quart baking dish.
9. Season sardines inside and out with saltand pepper; lay on top of pepperonata.
10. Drizzle with oil and bake until sardines arefirm and beginning to brown, 15–20minutes. Top with dill, drizzle with more oil,and serve with bread.