Pre-heat a griddle pan until very hot.
Wash the sardines under cold water and remove any scales. Season the sardines with Maldon sea salt and then cook on the griddle for 2 minutes on each side.
Once cooked, remove from the pan and squeeze on some lemon juice.
Peel the onion and cut into a fine dice. Cut the peppers into thin strips. Peel the tomatoes with a tomato peeler and cut into a chunky dice. Carefully chop the oregano and basil leaves.
Heat a large non-stick saute pan over a medium heat and add a splash of olive oil. Cook the red onion until softened. Add the peppers to the pan and cook until the peppers peppers are tender. Stir in the chopped tomatoes and then remove from heat. Season with salt and pepper and then fold in the chopped herbs.
Whisk together the oil and vinegar until you have an emulsified vinaigrette. Season and taste the vinaigrette. Adjust if necessary. Add some of the vinaigrette to the peperonata.
To serve: Place a neat pile of peperonata in the centre of the plate, top with the sardines and some rocket leaves. Finish with a drizzle of the remaining balsamic vinaigrette and serve immediately .
«This dish is great served cold and can be used to accompany any grilled fish or meat dishes. Perfect for a summer BBQ.»