Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4 and line two large trays with baking paper.
In a medium bowl, add all ingredients for the Bell Pepper Potatoes except for parsley and spinach leaves. Season with a little sea salt and freshly ground black pepper and toss to coat. Lay veggies out evenly on one of the trays and place in the oven. Cook for 30 minutes, or until potatoes can pierce with a fork.
Meanwhile, in a large bowl, prepare Portuguese Grilled Sardines by mixing together the garlic, lemon juice and zest, parsley, green olives and sea salt and freshly ground black pepper to taste. Place sardines in the bowl in batches and coat with the marinade.
When the veggies are about 10 minutes from being ready, place the sardines on the other lined tray and pour over any juices from the bowl. Place on the top rack of the oven and switch on the highest grill setting. Grill for 10 minutes on one side. Turn and grill for 5 minutes on the other side.
Remove veggies from the oven and toss through parsley and spinach leaves. Serve on a plate with 3 sardines per person.
This dish tastes even better the next morning on toast - so you'll have dinner AND breakfast sorted.
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