Sardinas frescas...

Another easy recipe.

Fresh sardines: these were caught yesterday and kept at 1 degree overnight to keep them as fresh as possible. This morning I scaled them with my fingers under cold running water and gutted them.

They were coated in olive oil, roughly chopped garlic and fresh coriander - placed in a dish and put back in the fridge to sit while I bought some fresh crusty bread.

Heat a charcoal grill until the ashes are white and ready to cook. The sardines are best cooked on a thin slated grill, served with lemon, crusty bread and a tomato and green leaf salad.