River Cottage

Sustainable fish recipes from Hugh Fearnley Whittingstall as River Cottage goes fishing, BBQ sardines conjure up images of barbecues on a Mediterranean holiday.

These fish are quick and easy to cook, but it is important to season them well and grill them over a really high heat. This gives them the crisp, salty skin that all sardines should have. As long as your barbecue is good and hot, you shouldn't have any problems, though we do recommend using a sandwich-style barbecue basket to avoid the problem of sticking as you turn the fish.

Sardines have delicate flesh that will bruise and tear quite readily, so be careful when preparing them.

Serves 4

• 12 large, fresh sardines or Cornish pilchards
• 1 tablespoon olive oil
• 2 teaspoons chopped marjoram
• 1 teaspoon chopped thyme
• 3 garlic cloves, finely chopped
• Coarse or flaky salt and freshly ground black pepper
• Lemon wedges, to serve

How to make barbecued sardines

1. Rub the soft, overlapping scales off the sardines with your thumbnail.

2. Use a stout pair of scissors to snip open the belly and trim off the fins.

3. Pull out the guts and carefully tear out the gills. Wash them gently under the tap, pat dry, and they're ready to go.

4. In a bowl, mix the olive oil with the herbs and garlic. Massage this mixture over the fish, rubbing a little inside the belly too.

5. Sprinkle generously with coarse salt and pepper.

Also works with:

• Herring
• Mackerel
• Scad

6. Lightly oil the sardines and pack them into a barbecue basket.

7. Cook the fish over very hot, glowing embers for 2-3 minutes on each side, or until golden and crisp.

8. Serve with lemon wedges, and accompany with bread and a tomato salad.

To barbecue

Preheat your barbecue in the usual way until it reaches the correct temperature. Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the food is placed.