-24 Sardines (or more)
– Fresh lemon thyme
– Small sage leaves
– Olive oil
– 2 cloves of garlic
– Juice of 1 lemon
– Freshly ground pepper
Peel the garlic cloves, chop them finely and put them in a bowl with the olive oil, lemon juice, crushed sage leaves and thyme.
Add a little salt and pepper and set aside.
2. turn on the oven to th. 7/210°, take out the tray and line it with aluminium foil.
Run the sardines under cold water, scraping the skin a little from the tail to the head to remove the scales. Remove the head by dragging the intestines, then slide your fingers along the bone to loosen the flesh on both sides.
Cut the bone at the base of the tail and leave the tail end behind.
Lay the sardines flat on the oiled aluminum, make 2 or 3 small incisions across the blanks of the sardines on each side.
5) Sprinkle them with the reserved flavoured oil, lower the temperature to 6/180° and cook them in the oven for 8 minutes (for medium-sized sardines).
There is no need to turn them over, as they will also cook underneath.