Serve 2 or 3 per person

Ingredients:

1 cup day-old white breadcrumbs
1/3 cup chopped Italian parsley leaves
1 or 2 cloves of garlic finely minced
2 tablespoons of cooked Swiss chard, squeezed dry and chopped
sea salt and freshly ground pepper to taste
1 egg lightly beaten
olive oil
lemons for garnish
12 - 16 very fresh whole sardines cleaned and de-boned but with skin left on

Methods:

1. To clean and de-bone the sardines yourself - grasp the head and twist to remove bringing the entrails with it. Slit the belly and gently open out the fish, exposing the backbone. Pinch the base of the bone with your fingers and peel out the length of the bone in one piece.
2. To make the stuffing - place the breadcrumbs, parsley, garlic and chard in a food processor and pulse together. Add the beaten egg and season with salt and pepper.
3. Line a grill pan with aluminum foil, brush it lightly with olive oil and lay the fish out skin side down. Pat down the stuffing over each fish, entirely covering the flesh and drizzle with olive oil.
4. Place the pan under a hot grill and cook about 6-8minutes. Watch carefully that the stuffing does not burn - it should be golden brown and sizzling.
5. Serve 2 or 3 per person with half a lemon to squeeze over