Summer Sardines

12 sardines, heads, tails and bones removed but left as double fillets
2 lemons
olive oil
1 medium onion, finely chopped
1 clove garlic, chopped
1 cup fresh breadcrumbs
2 vine tomatoes, skinned, chopped and drained
a few sprigs of thyme, chopped
1 teaspoon chilli concentrate
salt and pepper
a handful of cherry tomatoes

Place the sardines, skinside down on a plate and sprinkle with the zest and juice of one lemon. Drizzle with olive oil.

Saute the onion and garlic in olive oil until translucent and mix in with the breadcrumbs, chopped tomato, herbs and chilli. Season.

Spoon some of this stuffing onto the broader end of each sardine, roll up and secure with a toothpick. Place in an ovenproof dish and tuck the cherry tomatoes in here and there. Drizzle with oil and squeeze over some more lemon juice.

Preheat the oven to 250C. Bake for 10 minutes till cooked and sizzling.