Grilled Sardines

INSTRUCTIONS

• 1
  Wash and dry the sardines. For larger sardines, remove the entrails. It's easy, the abdominal cavity is thin, and you just need to gently cut and pull out the entrails. Work carefully to avoid tearing the meat, as it is delicate.
• 2
  Strip the leaves from the thyme and rosemary sprigs and chop them finely. Wash the lemon, dry it, and grate the zest from half of the lemon using a fine grater. Mix the herbs and lemon zest.
• 3
  Skewer the sardines on grilling skewers and sprinkle with the spice mixture. Let them rest in the fridge, the longer the better, for at least 1 hour.
• 4
  Before grilling, drizzle the sardines with olive oil.
• 5
  Heat the grill and grill the sardines on both sides. Smaller pieces need one and a half minutes, larger ones two minutes on each side. Also add cherry tomatoes and slices of bread drizzled with olive oil to the grill and toast them.
• 6
  For the dip, mix sour cream with 1 teaspoon of lemon juice. Season with salt and pepper.