Summary

Ingredients

• 12 sardines
• 200 ml olive oil
• 2 cloves garlic
• 1 lemon (s)
• 80 g herb butter
• sea-salt
• pepper
• Paprika powder
• 12 sprigs rosemary, small
• 2 tablespoon thyme
• 12 basil leaves

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Instructions

1. Wash and clean the sardines (it is best to carefully rinse the inside out with your fingers under running water). Remove the heads at will.
2. Place the sardines in a flat dish and drizzle with olive oil and a little lemon juice. Season with freshly ground black pepper, thyme and paprika powder. Skin the garlic cloves, cut into slices and place on top of the fish with a small sprig of rosemary. Cover the tin with aluminum foil and put it in the refrigerator for at least 1 hour.
3. Fire up the charcoal grill.
4. Take the sardines out of the mold and put a small slice of herb butter and a basil leaf each into the belly. Season the fish with sea salt and fry them on the grill until they are crispy, turning them gently.
5. Serve with lemon wedges, aioli (garlic sauce), baguette and salad.