Piquillo Pepper Salad with Sardines and Basil

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2 pounds small whole sardines, heads, tails and fins removed

1/2 cup red wine vinegar

3/4 cup olive oil, plus extra for drizzling

1 orange, juiced

1/4 cup chopped fresh oregano

Salt and freshly ground black pepper

2 (13-ounce) cans piquillo peppers, drained and chopped

2 tablespoons capers

1 small bunch fresh basil leaves, hand-shredded