Pour half the lemon juice and 1 tbsp olive oil
over the sardines, then rub it into the fish’s
cavity and skin. Lay 2-3 sardines (depending
on size) side by side and thread a skewer
through the tail end and one through the
head end, packing them closely together.
To make the tartare dressing, combine the
lemon zest and the rest of the juice and oil
with the dill, parsley, capers, cornichons and
some seasoning. Set aside.
Season the sardines really well, then
carefully lift them onto a hot barbecue.
Cook for 3-4 mins on each side, carefully
lifting the skewers to turn them, then
transfer to a serving plate. Spoon over a
little dressing and serve the rest on the side.