|Garlic||2 Clove (10 gm)|
|Sunflower oil||1 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Lemon wedges||4 (For Garnish)|
The heads can be removed or left on the fish, but each sardine should be split along the belly and the intestines removed.
Peel the garlic and crush this finely as explained on the right.
Blend the garlic with the oil, half the parsley, the lemon juice and seasoning.
Spoon over the fish.
Preheat the grill and cook the sardines for 6 to 8 minutes, turning over halfway during the cooking period and basting with the garlic mixture.
Top with the rest of the parsley and garnish with lemon.