Whole sardines, seared in a ripping hot cast-iron pan, served with olive oil, sea salt, a few generous squeezes of lemon, and parsley to get some greens in.
Get a few fresh whole sardines cleaned from your fishmonger. In a well-seasoned cast-iron pan, heat some neutral oil on med-high heat until slightly smoking. Pat sardines completely dry and carefully add to the pan. Sear undisturbed for about 2-3 minutes a side until nice and golden. Some splattering may happen. Cook in batches to avoid crowding in the pan. Divide between plates, serve with a generous amount of lemon, crunchy sea salt and olive oil. Enjoy and be careful of the tiny bones (most of them should still be intact with the spine, but still…be careful!)