1. Rub the sardines inside and out with salt. Cover and put in a cool place for 30-45 minutes.
2. Make the salmoriglio by adding the salt to a mortar and pounding all the ingredients one at a time with a pestle.
3. Meanwhile, prepare the barbecue. Rinse the salt off the sardines. Pat them dry with kitchen paper, then leave to air-dry for 15 minutes.
4. Once the flames have died down, position a lightly oiled grill rack over the coals to heat.
5. When the coals are cool, or with a thick coating of ash, brush the fish with a little oil and put them in a small, hinged, wire barbecue fish basket. If you
don’t have a wire basket, grill directly on the rack, but oil it well first.
6. Grill for about three minutes on one side and about two and a half minutes on the other. Serve with the salmoriglio and focaccia.
More recipes from Grill
Grill by Linda Tubby, published by Aquamarine, £8.