Serves 4

If you have a friendly fishmonger, or you're handy with a filleting knife, then boning sardines can make the eating experience a little more pleasant. You can more or less push the bones out with your fingers. Make sure you keep the fillets attached to each other by the backbone so they look like mini kippers.

12 sardines, heads removed and butterflied
4 shallots, peeled and finely chopped
2 cloves of garlic, peeled and crushed
4tbsp olive oil
12 black olives, stoned and roughly chopped
Grated rind of 1 lemon (keep the juice for serving)
60g fresh white breadcrumbs
4tbsp chopped parsley
Salt and freshly ground black pepper

Gently cook the shallots and garlic in half the olive oil for a couple of minutes until soft. Mix with the olives, lemon rind, breadcrumbs and parsley and season to taste. Divide the stuffing between the sardines, lay it down the centre of the flesh side, then fold the fillets over. Lay them in a lightly oiled tray, brush with oil, season and bake in the oven at 220C/gas mark 7 for about 10-15 minutes.