Celebrating the last of the tomato season which was much extended this year. This is a great simple dish which is easy to put together and place on the grill, without the worry of the fish sticking to it. You will however need a perforated vegetable grill tray. This makes it easier to cook the dish on the barbecue. If you are using your grill in your interior kitchen then use a baking sheet with oiled tin foil.

4 sardine fillets

2 tomatoes sliced thinly

1 small red onion thinly sliced

5g piment d'Espelette powder

Salt and pepper to taste

20ml olive oil 

Set your barbecue up for direct cooking at 200c or set your indoor grill to medium

Oil the bottom of the vegetable tray (or tin foil on the baking sheet if cooking indoors) 2- 3 tomato slices on the tray or sheet depending on the size of your sardine fillets

Place the sardines on the tomatoes skin side down, and season with salt and pepper

Sprinkle over the piment d'Espelette, the oil and the onions 

Cook for 10 minutes and enjoy