• 24 very fresh sardines
• 2 baguettes
• sea salt

Purists do not gut sardines, the rest do.

For the herb-garlic mixture, peel the garlic, and slice it thinly.

Gently heat the olive oil, add the garlic until it takes on a golden brown color, then add the herbes de Provençe.

Grill slices of baguette on the barbecue. Cook the sardines over high heat 2–3 minutes each side and take out the fillets (with your fingers).