Step 1

Preheat the oven to 180C. Cook the potatoes in a pan of simmering salted water for 8-10 minutes until almost tender, then drain well.

Step 2

Toss potatoes with paprika and 1 tablespoon oil. Season and spread on a large lined baking tray, then roast for 20 minutes or until golden.

Step 3

Meanwhile, heat a chargrill pan or barbecue on medium-high heat. Brush the capsicums with a little extra olive oil and grill or barbecue for 4-5 minutes, turning, until the skin blisters. Set aside in a bowl and cover in plastic wrap. When cool enough to handle, peel and cut into strips.

Step 4

Place in a bowl with the cooked potatoes, then toss with tomatoes, onion, coriander, lemon juice and remaining 2 tablespoons oil. Season with salt and pepper.

Step 5

Increase the chargrill pan or barbecue heat to high. Brush the sardines and the grill with a little more oil to help prevent sticking. Sprinkle the sardines with 1 teaspoon sea salt – the soft-flaked variety is best – then cook the sardines for 2-3 minutes each side until the skin is scorched and bubbling.

Step 6

Divide the sardines among plates, then top with the salad and serve with lemon.