Serves 4 as a first course
1 tsp finely grated lemon zest
1⁄2 tbsp finely chopped rosemary
1 tbsp finely chopped parsley
1 garlic clove, very finely chopped
1⁄2 tbsp finely chopped pitted green olives
1⁄2 tbsp chopped capers
1⁄2 tsp sea salt flakes
1⁄4 tsp freshly ground black pepper
8 sardines, cleaned and trimmed
Extra virgin olive oil, for brushing and serving
Lemon wedges, to serve
1 It’s important to remember to soak bamboo skewers in cold water for at least half an hour before using so they don’t scorch.
2 Mix together the lemon zest, rosemary, parsley, garlic, olives, capers, salt and pepper. Set to one side.
3 Preheat the grill to high. Pierce each sardine from head to tail with a skewer. Lay them on a lightly oiled baking tray and sprinkle them with some extra virgin olive oil, salt and pepper. Grill for 2 minutes on each side.
4 Serve the skewered sardines scattered with the herb mixture, drizzled with a little extra oil and with the lemon wedges alongside.
Alternative fish: anchovies, small herring, horse mackerel (scad), small mackerel, smelts, sprats