To begin, rinse the sardines under cold water and pat them dry with a clean cloth. Keep the scales on to protect the flesh during grilling. Move on to seasoning.

Sprinkle coarse sea salt evenly over both sides of each sardine. Press the salt gently into the skin to help it adhere. Allow the fish to rest for 15–20 minutes before grilling. Transition to preparing the grill.

Heat a charcoal grill until the coals are glowing hot and covered in a light ash layer. High heat is essential for searing and developing that signature char. Proceed to oiling the grill if needed.

If your grill tends to stick, lightly brush the grate with olive oil. This step also adds a subtle aroma. Move to arranging the sardines for grilling.

Lay the sardines directly over the hottest part of the grill. Do not overcrowd the grate, leaving enough space to turn them easily. Continue to the cooking stage.

Cook the sardines for about 3–4 minutes per side, turning only once. Avoid over handling to keep the flesh intact. The skin should blister slightly and release easily from the grill. Move to serving preparation.

While the sardines are grilling, slice rustic bread and prepare a fresh tomato salad dressed simply with olive oil and sea salt. This enhances the traditional experience.

Transfer the sardines to a platter and allow them to rest for 2 minutes before serving. This helps juices settle. Proceed to plating.

Arrange the sardines on a large platter with rustic bread, tomato salad, and lemon wedges. Encourage guests to enjoy them by hand with bread to soak up the juices for the full authentic flavour.