Grilled Sardines with Herbs and Lemon Dip

Wash the sardines and pat them dry. Carefully gut larger sardines by making a small incision in the belly cavity and pulling out the entrails. Proceed gently to avoid damaging the delicate flesh.

Pluck the leaves from the thyme and rosemary and chop them finely. Wash the organic lemon thoroughly with hot water, dry it, and finely grate the zest of one half. Mix the herbs with the lemon zest.

Thread the sardines onto the wooden skewers and generously sprinkle them with the herb-lemon mixture. Let them marinate in the refrigerator for at least 1 hour (or longer, if desired).