Grilled Butterflied Sardines

Butterfly the sardines by cutting off the head and tail, cutting completely up the belly with some scissors, and then use a pointed knife to tease out the backbone. Gently spread out the fish and remove any remaining bones  Picture  . Remove the leaves from the thyme and chop.

Paint the fish with olive oil and season all over with salt and pepper and lemon juice. Grill skin side up first for a couple of minutes. Turn over, sprinkle over a little more olive oil and the thyme and grill for another couple of minutes or so.

Serve with capers and a slice of lemon  Zoom  .