Grilled sardines (Sardinas asadas)

1. Don't scale or gut the sardines – they're juicier cooked whole – just rinse them in cold water and pat thoroughly dry.

2. Sprinkle the fish with the coarse sea salt in a bowl, toss gently and leave for 15-20 minutes so the salt is partly absorbed.

3. Meanwhile heat the grill (or a ridged griddle pan) until very hot and oil the grate lightly.

4. Lay the sardines side by side and cook for 2-3 minutes per side until the skin is charred and blistered; turn them only once so they don't break.

5. Transfer to a platter, drizzle with the olive oil, sprinkle with finely chopped parsley and serve with lemon wedges.

6. They're best eaten on a slice of bread, which soaks up the dripping juices.

Tip: Sardines are at their fattiest and tastiest in summer (June-August) – that's the time to grill them.