Skewered sardines with tartare dressing

• zest and juice 1 lemon
• olive oil↗4 tbsp tbsp
• sardines↗12

  cleaned, gutted and heads cut off (ask your fishmonger to do this)

• small bunch dill↗

  finely chopped

• small bunch parsley↗

  finely chopped

• capers↗1 tbsp tbsp

  drained and chopped

• cornichon↗2 tbsp tbsp

  drained and finely chopped

• wooden skewers8

  soaked in water

Step-by-step instructions

1. 1

   Pour half the lemon juice and 1 tbsp olive oil over the sardines, then rub it into the fish’s cavity and skin. Lay 2-3 sardines (depending on size) side by side and thread a skewer through the tail end and one through the head end, packing them closely together.

2. 2

   To make the tartare dressing, combine the lemon zest and the rest of the juice and oil with the dill, parsley, capers, cornichons and some seasoning. Set aside.

3. 3

   Season the sardines really well, then carefully lift them onto a hot barbecue. Cook for 3-4 mins on each side, carefully lifting the skewers to turn them, then transfer to a serving plate. Spoon over a little dressing and serve the rest on the side.