- 1 lemon, thinly sliced
- 6 fresh thyme sprigs, halved
- 12 fresh sardines, scaled, butterflied
- 1 tbsp extra virgin olive oil
- 1 dried chilli, finely chopped
Preheat barbecue grill or char-grill pan on high.
Place a lemon slice and thyme sprig on flesh side of each sardine. Drizzle with oil, sprinkle with chilli. Season. Place in a wire grilling rack.
Barbecue sardines, skin-side down first, 1 to 2 mins each side, until cooked through. Serve straight away.
Photo: Bauer/Rob Shaw