Ingredients:

  • 12-16 fresh whole sardines (approx. 2 lbs / 900g), scaled and gutted
  • 5 tbsp (75ml) extra virgin olive oil, divided
  • 1 tsp (5g) coarse sea salt
  • 1/2 tsp (2g) cracked black pepper
  • 3 cloves garlic, finely minced
  • 1 tsp (2g) dried Mediterranean oregano
  • 1/2 tsp (1g) smoked paprika
  • 1/2 tsp (1g) red pepper flakes
  • 2 fresh lemons (1 juiced, 1 sliced for grilling)
  • 1/4 cup fresh parsley, roughly chopped

Instructions:

  1. Rinse the 12-16 fresh whole sardines under cold water and pat them completely dry with paper towels. Note: Surface moisture is the enemy of a crispy, shattered skin.
  2. In a small bowl, whisk together 4 tbsp of the olive oil, minced garlic, dried oregano, smoked paprika, red pepper flakes, and the juice of one lemon.
  3. Season the interior. Sprinkle a pinch of the coarse sea salt and cracked pepper inside the cavity of each fish.
  4. Coat the exterior. Brush the sardines generously with the marinade, ensuring every inch of the skin is covered. Let them sit for 10 minutes at room temperature.
  5. Preheat the grill. Set your grill to high heat (approx 450°F). Wait until the grates are screaming hot before proceeding.
  6. Oil the grates. Dip a folded paper towel in the remaining 1 tbsp of olive oil and, using tongs, rub it over the hot grates.
  7. Arrange the fish. Place the sardines and the lemon slices directly onto the heat. Listen for that immediate sizzle that signals the sear.
  8. Grill first side. Cook for 3 minutes without moving them. You will see the edges start to turn opaque and the skin will begin to blister.
  9. Flip carefully. Use a thin spatula or tongs to turn the fish over. Cook for another 2 to 3 minutes until the skin is charred and the flesh flakes easily at the thickest part.
  10. The finish. Transfer the sardines to a vibrant serving platter. Scatter the grilled lemon slices and fresh parsley over the top.