Ingredients:
2-16 fresh Sardines
for the oil
1 garlic clove finely chopped
finely grated zest and juice of 1 small lemon
½ teaspoon of dried chilli flakes
120ml (4 fl oz) olive oil
Method:
To prepare the sardines, rub off the scales with your thumb, working under running cold water, then gut them and trim off the fins. To make the piri-piri oil just mix the ingredients together and season with some salt and pepper. When you are ready to cook the charcoal should be covered in a layer of white ash. Make 3 shallow slashes on either side of each fish and brush generously inside and out with the oil. Cook them on a barbecue for 3 minutes on each side, until the skin blisters and the eyes turn opaque.