We had the last of the sardines tonight. I gutted and cleaned them, stuffed them with chopped coriander and chilli. I then squeezed the juice of half a fat lemon over them, seasoned and drizzled with olive oil.
Once my char-grill pan was smoking hot I cooked the sardines for 2 minutes each side.
I then squeezed more lemon juice over the fish and served them with salad, bread and butter.
Oh my. Sod roasting sardines; char-grilling or barbecuing is the way The fish was really smoky and the skin was crisp, but the flesh was still lovely and moist. Fantastic.
I now need more sardines!