12 small sardines
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tsp dried crushed chillies
1 tsp dried oregano
Lemon wedges to serve
1. Make 2-3 shallow slashes on both sides of each sardine and set aside in a shallow dish.
2. Combine the lemon juice, olive oil, crushed chillies and oregano in a bowl and pour over the sardines. Leave to marinate for at least 30 mins. and if possible up to 12 hrs.
3. Pre-heat the barbecue or a griddle pan until hot and cook the sardines for 3-4 mins. on each side or until opaque and crispy on the outside. Serve sprinkled with sea salt and with lemon wedges on the side.
This recipe is from a book called 100 Great Tapas by Pippa Cuthbert, published by Cassell ISBN-10: 1 84403 533 6.