Method
- Scale the sardines under cold runnign water with a scaling knife or your fingers, from tail to head. Pat dry with kitchen paper.
- Grate the lemon rind. Cut the lemon into thin slices and then cut the slices in half.
- Finely chop the fresh oregano and parsley. Finely chop the garlic. Stir together the lemon peel, herbs, garlic, oil and pepper.
- Brush the sardines inside and outside with the oil mixture and stuff the fish with the lemon slices. Grill on the barbeque for 5-8 minutes on each side, brushing occasionally with the remaining oil mixture. Serve with French bread
