Baked Sardines in Pepperonata

Preheat broiler. Broil peppers on a broilerproofrimmed baking sheet, turningoccasionally, until blistered all over, 8–10minutes.

Transfer to a medium bowl, coverwith plastic wrap, and let sit 15 minutes.Peel, seed, and slice into 1/2"-wide strips.

Reduce oven temperature to 450°F.

Heat1/4 cup oil in a large skillet over medium heat.

Add onion and garlic; season with salt andpepper and cook, stirring occasionally, untilsoftened, 8–10 minutes. Increase heat tomedium-high, add tomato paste and sugarand cook, stirring, until tomato paste isbeginning to darken, about 1 minute.

Addwine and vinegar and cook, stirring often,until slightly reduced, about 2 minutes.

Mixin roasted peppers, parsley, capers, andoregano. Cook, stirring occasionally, untilslightly thickened, about 5 minutes.

Transferpepperonata to a shallow 3-quart baking dish.

Season sardines inside and out with saltand pepper; lay on top of pepperonata.

Drizzle with oil and bake until sardines arefirm and beginning to brown, 15–20minutes. Top with dill, drizzle with more oil,and serve with bread.