Sardinhas Assadas

Step 1

Pat the sardines dry inside and out with paper towels to remove excess moisture, which helps them char better on the grill.

Step 2

Cut the lemon in half lengthwise from tip to root, then cut each half into 2 wedges so you have 4 pieces total.

Step 3

Place the sardines on a large plate and drizzle 2 tablespoons of olive oil over them, turning them gently to coat both sides evenly.

Step 4

Sprinkle 0.5 teaspoon sea salt and 0.25 teaspoon black pepper evenly across all the sardines on both sides.

Step 5

Place a grill grate or grill pan over medium-high heat and wait until it is very hot — you should not be able to hold your hand 3 inches above it for more than 2 seconds, about 3 minutes.

Step 6

Lay the sardines perpendicular to the grill grates (crosswise) so they do not slip through the grates, leaving a small space between each fish.

Step 7

Grill the sardines without moving them for 3 to 4 minutes until the exposed side is charred golden-brown and has dark grill marks.

Step 8

Flip each sardine carefully with a fish spatula or long metal spatula, gripping near the head to avoid breaking the flesh.

Step 9

Grill the second side for 3 to 4 minutes until it is also charred golden-brown and the flesh inside the body is opaque white when peeked at through an opening.

Step 10

Slide all sardines onto a serving plate lined up side by side.

Step 11

Drizzle the remaining 1 tablespoon of olive oil evenly across all the sardines.

Step 12

Scatter the chopped parsley over the top in a light, even layer.

Step 13

Place the 4 lemon wedges around the plate so each person can squeeze juice over their sardines to taste.