Drain the sardines and cut them into pieces and roughly chop the tomatoes. Heat the oil in a casserole, let the garlic and shallots go translucent, add the sardine fillets, lemon, chilli and rice and briefly toast on a low flame. Deglaze with the wine, bring to the boil and gradually add the broth. Stir diligently.

Shortly before the end of the cooking time, stir in the tomatoes, dill and browned butter and season to taste with salt, pepper and chilli. Take the pot off the fire and let it steep for a while, covered.