Malagenyan-style barbecued sardines

Sardinas malagueñas

SERVES 4

12 sardines

olive oil (optional)

lemon wedges

crusty white bread, for serving

Pull the scales off each fish, then wash the sardines carefully under cold running water and dry well with paper towel. Season both sides of each fish generously with sea salt flakes to add flavour and prevent the fish from sticking to the cooking surface.

Preheat the barbecue to very hot; if using a frying pan, add a little olive oil and turn the heat up to high. Put the sardines onto the grill and cook for 1–2 minutes on each side, depending on the thickness of the fish.

Serve immediately with lemon wedges and crusty white bread. Use a knife and fork to pick away the flesh and eat, or do it Spanish-style and eat the whole fish, bones and all.