- 450g/1 lb sardines
- Olive oil
- Clean the sardines: hold the fish in your left hand (if right-handed) with the head facing away and the stomach pointing upwards. Using a sharp knife, pierce the anal vent and cut away from yourself up to the chin. Remove the innards with your finger then wash briefly under a running tap. Pat dry.
- Brush each sardine (and the grilling surface - to prevent sticking) with olive oil and cook for just a few minutes each side under a hot grill. Serve with half a lemon.
- Herbs which go well with sardines include rosemary, coriander, tarragon and basil. Sprinkle over the fish before grilling. Or you could spice things up with chilli, paprika or Tabasco sauce.