600-800g fresh sardines, cleaned

1 tablespoon capers

½ lemon juice and rind

2 tablespoon EVOO

4-5 tablespoon chopped parsley

200g cherry tomatoes

1 shallot

4 garlic cloves

Black pepper and salt

 

Preparation:

Clean and wash the sardines well under running water, removing the insides, then tap dry and set aside.

Sprinkle with sea salt and add the finely sliced garlic and lemon slices. Cook under a preheated grill on 220-230 C for about 15 mins until the sardines get crispy on the top, but not burned.

Meanwhile, prepare the salsa.

Rinse capers under water to get rid of some of the saltiness, then chop them into small pieces.

Finely chop the garlic, parsley, and cherry tomatoes. Add them into a mixing bowl, then squeeze the lemon juice over top and sprinkle in the lemon zest. Add olive oil and black pepper, mix well, and set aside for a few mins.

Serve sardines on the bed of salsa, adding extra lemon juice if necessary. Serve warm.

You can serve 4-6 sardines per person.