Sarde alla griglia

It has been quite some time since I posted my last recipe, because this week my laptop was being inspected for software errors and yesterday my internet connection stopped working. The repairman fixed the problem and has left half an hour ago, so I can share a quick post with you before going to work. This one can't be called a recipe, really, because there are only two ingredients on the list and one of them is only optional. Still, I like to share this 'idea' with you, for I know there are people who think preparing fish is something scary and difficult when it is the easiest thing in the world. When I know there are friends or family coming over for dinner, I never hesitate to choose to make a seafood meal, because fish is so tasteful, you don't have to add many ingredients or do much effort to impress your guests. Of course, having people coming over to eat is not the only reason to treat yourself with a nice seafood dish. A couple of weeks ago, my boyfriend and I stumbled upon a bag of frozen sardines from Portugal in the international supermarket and we got them for a cheap price. Sardines might just be my favourite kind of fish, because the taste reminds me of summer in Sardinia, during which we would often enjoy a good seafood grill. As my boyfriend and I don't have a barbecue, we used the grill setting of our conventional oven to grill one kilogram of sardines, which we ate all by ourselves! Ingredients, serves 2-3 - 1kg of sardines, I used frozen ones, but if you can get fresh fish, it's better) - 1 lemon, cut into wedges, to serve (optional) Preheat the grill of your oven or use a barbecue. If you use frozen sardines, let them de-freeze first. Give the fish a good rinse and drain. Arrange the sardines on an oven rack. Put them high in the oven and place a baking sheet underneath, otherwise you'll have an oven full of fish juices. After five minutes, turn the sardines and let them bake for another five. Serve hot with lemon wedges, a fresh salad and some country bread to swallow the fish bones if you happen to find one stuck in your throat. I don't add any salt, because the sardines are salty enough by themselves. Also, I don't remove the intestines, because you can easily eat around the bitter spot. However, if you don't like the idea, you can always cut the belly open while you're rinsing the sardines and remove the intestines. Buon appetito!