Instructions: Using a sharp knife slice the skin and flesh of the sardines with three crisscross slashes then rub each side with the herbs salt pepper and olive oil rubbing everything all over and into the cuts.

Grill on a rack set under a blisteringhot grill (or sandwich into a fish rack and set above the glowing embers of the barbecue) along with the lemon halves until the fish are crisp and spluttering (about 3 minutes or so on each side).

Squeeze with the hot lemon juice and eat with plenty of brown bread and butter.

If youre using herring watch out for the bones theyre hooked.

Simple but so good. This works well with herrings too.

Serves 4

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