Sardinas Assadas

Method

Clean the sardines by gutting them through the belly, removing the innards and rinsing thoroughly under cold water, then pat dry with kitchen paper. Brush both sides generously with extra virgin olive oil and season with sea salt and black pepper. Heat a cast iron griddle or barbecue to a high temperature until smoking. Place the sardines directly on the hot surface and grill for 3-4 minutes on each side until the skin is charred and crispy and the flesh is opaque. Transfer to a serving platter, drizzle with additional olive oil, squeeze fresh lemon juice over them, scatter with chopped parsley and thinly sliced garlic, then serve immediately whilst still warm with crusty bread and perhaps a simple green salad.