Grilled Sardines in a Slow-Braised Sauce

In a saucepan over a low heat, slowly simmer the olive oil, capsicum, onions, diced leeks, garlic, bay leaves and cinnamon stick. You don’t want it to colour or caramelise, so really take your time. Once the onions are translucent add in the tinned tomatoes, red-wine vinegar, capers, nutmeg and paprika and cook on a medium–low heat until the oil splits and it glows with that stunning vibrant red paprika colour. Remove the bay leaves and cinnamon, then set aside. 

Next brush the sardines with a touch of oil and cook on a hot griddle, skin side down. It shouldn’t take long, as they are such thin fish. Reheat the sauce and place on the plates. Put the fish, three per plate, on top of the sauce, and garnish with the picked parsley and a few leek rings.