Preheat the oven to 200°C (180°C for fan-assisted ovens) or gas mark 7.

Drain the sardines and place on kitchen paper to dry.

Mix together the sardines, pepper and onion and divide into six equal portions.

Place one sheet of filo pastry on a clean board and brush lightly with the oil.

Place another piece of pastry on top of the first and repeat the brushing.

In the centre of the pastry, place one-sixth of the sardine, pepper and onion mixture.

Sprinkle over a little lemon rind and lemon juice.

Fold the pastry over the filling and, tucking in the ends as you go, roll up into a parcel.

Place the filled parcel on a baking sheet and repeat with the remaining pastry and filling until you have six parcels.

Lightly brush the parcels with any remaining oil before placing in the oven.

Bake for 15 minutes until lightly browned.

Remove from the oven and allow to cool.

Make a salad from the tomatoes, cucumber and salad leaves and serve with the parcels.