Serves 4

For the salsa verde

2 small preserved lemons (I use the Belazu brand) or 1 large one

2 large handfuls of flat-leaf parsley, finely chopped

1 handful of mint leaves, finely chopped

1 big clove of garlic, crushed

1 small shallot, finely chopped

1 tbsp capers, squeezed, finely chopped

1 tbsp wine vinegar (preferably white, but red will do)

150ml extra-virgin olive oil

Sea salt and pepper

For the fish

8-12 Cornish sardines, depending on size, scaled (and gutted)

Olive oil

Sea salt and pepper

A few green leaves (rocket, maybe) to serve

Squeeze of lemon, optional

First, make the salsa verde. Quarter the lemons and discard the pips. Finely chop the peel and flesh, then add the herbs W garlic, shallot and capers. Stir in the vinegar, then gradually mix in the oil to give a chunky green dressing. Taste and season. Put to one side.

Preheat a grill to hot (or heat a barbecue). Rub the sardines with olive oil and season inside and out. Grill the sardines for 2-4 minutes each side until the skin starts to bubble and crisp and the flesh is cooked through. Divide the fish between four plates, either just as they are or on a bed of leaves (dressed with a squeeze of lemon and a splash of olive oil).

Taste the sauce and sharpen it with a squeeze of lemon, if needed. Spoon it over and around the fish, then eat with some crusty bread.

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