Grilled sardines with lemon salsa

Method

1. Preheat the grill (or a barbecue) to the hottest it will go. Peel the lemons by cutting off the tops and bottoms, then sit them upright and cut away the zest and pith from top to bottom with a sharp knife, turning as you go. Roughly chop the flesh and chuck in a bowl. Now chop the onions, parsley and mint (or coriander), either by hand or in a food processor, being careful not to turn them to mush.
2. Mix the oniony-herby mixture with the chunks of lemon in the bowl and stir in the olive oil and lemon juice, some Maldon sea salt and black pepper. Sometimes, I have to say, I add some crumbled, dried red chilli (or a finely chopped fresh green or red chilli) as well.
3. Leave the salsa to macerate while you cook the sardines. When they’re really fresh, they scarcely need much time: just blitz under a hot grill (or on the barbecue), transfer to a waiting plate, sprinkle with sea salt and take to the table with the summery, sharp lemon salsa in its bowl alongside.