Sardines Grill A Vail
|Fresh sardines||2 Pound (1 Kilogram Or About 30 In Number)|
|Olive oil||6 Tablespoon|
|Lemon juice||2 Tablespoon (Of 1 Lemon)|
|Garlic||4 Clove (20 gm), peeled and crushed with 1 teaspoon salt|
|Finely chopped parsley||2 Tablespoon|
|Freshly ground black pepper||1|
|Lemon wedges||4 (For Serving)|
1. To gut and clean the sardines: insert the point of a small, sharp knife in the centre of the belly and cut along the belly to the gills. Cut off the head behind the gills, gently pulling the entrails of the fish away with it. Cut along the belly towards the tail, then gently open out the fish. Locate the backbone at the head end with the point of the knife, and gently ease it away from the flesh. With thumb and forefinger, pull the backbone away towards the tail. Cut off the backbone with the tail.
2. Rinse the sardines inside and out under gently running water, then pat dry with paper towels. Place in a single layer in a shallow dish. Mix together the remaining ingredients with plenty of pepper, then pour over the fish. Leave to marinate for at least 1 hour, turning the fish over frequently.
3. Place the sardines in a single layer on a grill rack covered with foil. Reserve the marinade. Cook under a preheated hot grill for about 4 minutes on each side or until the skin is charred and the flesh cooked through each side, basting frequently with the reserved marinade.
4. Transfer to warmed individual serving plates and pour over the pan juices and any remaining marinade. Serve immediately, with lemon wedges.