Sardinhas no Forno (Oven-Baked Sardines)

• 2 medium Yellow onion
• 2 medium Red pepper
• 4 medium Tomato, ripe but firm
• 4 cloves Garlic
• 4 tbsp Extra virgin olive oil
• 1 tbsp White wine vinegar
• 2 tsp Dried oregano
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 12 pieces Sardine, whole
• 1 large Lemon

1. Heat the oven to 220°C (430°F). Thinly slice the onion and peppers, and slice the tomatoes into rounds. Thinly slice the garlic.
2. In a mixing bowl, toss the onion, peppers, tomatoes and garlic with the olive oil, white wine vinegar, dried oregano, fine sea salt and black pepper. Spread everything out on a large baking tray in an even layer. Roast for 15 minutes, until the vegetables are starting to soften and release juices.
3. Meanwhile, if needed, rinse the sardines and pat them dry, then check the cavity is clean. Lightly season the sardines with a pinch of the salt and pepper from the tray if you like. Cut the lemon in half.
4. Nestle the sardines among the vegetables, turning them so they sit in the juices. Return to the oven and bake for 10 to 12 minutes, until the sardines are opaque and the skin is lightly blistered. If your sardines are larger, give them an extra 2 to 3 minutes.
5. Squeeze the lemon over the tray and spoon the softened vegetables and their juices over the sardines. Rest for 2 minutes so the flavours settle. Serve straight from the tray.

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