Grill and peel the capsicum (peppers).

Slice the capsicum into strips.

Sauté the capsicum strips and garlic in a little olive oil on high heat for about 3 minutes, being careful not to burn the garlic.

Add the wine and reduce slightly.

Add the brown sugar, paprika and vinegar and reduce to a simmer.

Simmer for 5 minutes.

Pour the contents of the pan into a food processor and process for 1 minute, until a thickish consistency.

If it is too thin return it to the stove after processing and reduce a further few minutes.

The sauce is now complete and can be kept in the refrigerator in an airtight container for up to 5 days.

For this dish, warm the coulis before serving.

Make the reduced balsamic.

Wash the basil leaves.

Lay the sardines on some paper towel to absorb any excess moisture

Mix a few pinches of sea salt and cracked pepper with some plain flour.

Dredge the sardine fillets into the flour.

In a non stick pan heat 1 tbsp of butter and 2 tbsp olive oil over high heat.

Brown the sardine fillets in the pan, about 1 minute per side.

Remove them from the pan and allow to drain on paper towel.

Spoon some of the warm coulis into the bottom of 4 deep plates.

Place 3 sardines in a criss-cross stack in each bowl.

Top with fresh washed basil leaves.

Drizzle the leaves with some of the balsamic reduction.

Serve with plenty of cracked pepper.