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1
Preheat oven to 350F.
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2
Clean the sardines, leaving head on.
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3
Using your thumbnail, remove the spine from head to tail, careful to leave head and tail intact.
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4
Rinse to remove small bones and set aside.
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5
In a 12-inch to 14-inch saute pan, heat 1/4 cup oil, garlic and anchovies over medium-high heat until garlic starts to lightly brown.
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6
Add bread crumbs and toast until golden, stirring constantly, about 3 to 4 minutes.
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7
Remove and pour into large mixing bowl.
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8
Add currants, almonds, parsley, zest and half of orange juice.
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9
Mix well and set aside.
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10
Lay sardines on backs, open like books and place a heaping tablespoon of stuffing in each one and pinch closed.
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11
Finish all sardines and set in refrigerator for 20 minutes.
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12
In a 12-inch to 14-inch saute pan, heat remaining 2 tablespoons olive oil over medium-high heat, add red onion and red and green peppers and saute until just softened, about 3 to 4 minutes.
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13
Add remaining orange juice, vinegar and sugar, stir through and remove from heat.
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14
Pour into 12- to 14-inch oven-proof casserole.
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15
Arrange lemon slices around perimeter of pan, on top of peppers and place 2 sardines on each slice quite close together.
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16
Place in oven and bake 25 minutes uncovered.
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17
Serve hot or at room temperature.
