- 16 sardines
- oil, to coat
- sea salt
- wedges of lemon
Wash and gut the sardines. If you’re not squeamish, it’s as easy to do with your fingers as it is with a knife, as the flesh is so soft. Dry the fish, then toss them in olive oil.
Put them onto an oiled fish grill, scatter with salt, then grill for 1 or 2 minutes on each side. Serve with wedges of lemon.
This works just as well with Cornish pilchards. All these oily fish give you a heart-healthy portion of omega-3 fatty acids