I like to serve these with olives, rings of raw mild onion and lemon wedges, or with a tomato salad. It is a good idea to serve plenty of bread, too, to help down any tiny bones.
Scale the fish, and gut them or not, as you wish. Brush with olive oil, squeeze on a few drops of lemon juice, and season them lightly. Arrange them on a rack in a grill pan, and tuck bay leaves between them. Preheat the grill until it is hot, and grill the sardines on both sides, turning them carefully, for 10–15 minutes in all, depending on the thickness.
© 1995 Frances Bissell. All rights reserved.