16 Sardines, cleaned & butterflied
Juice of 1 lemon
1 clove garlic, crushed
Plain flour
Olive oil
2 large tomatoes, finely diced
1 tablespoon chopped flat leaf parsley
Lemon wedges, to serve

Herb stuffing
8 slices white bread, crusts removed
2 green onions, finely sliced
1 cup chopped flat leaf parsley
1 tablespoon chopped fresh oregano
2 tablespoon grated parmesan
8 black Kalamata olives, pitted & coarsely chopped
Salt and cracked black pepper
1 egg, lightly beaten

Combine lemon juice and garlic. Pour over Sardines, turning until well coated. Marinate for 10-15 minutes.
Make herb stuffing: coarsely tear bread and put in a food processor and pulse until finely chopped. Add green onions, parsley, oregano, parmesan, olives, salt and pepper and pulse until well combined.
Add only enough egg to combine ingredients.
Place half the Sardines, skin side down, on a chopping board. Spoon stuffing on top and gently flatten the mixture to stick. Top each one with another Sardine, skin side up, to make a ‘sandwich’. Press gently to ensure it sticks. (This can be done early, covered and refrigerated until required.)
Heat BBQ or frypan to moderately high heat. Brush generously
with oil.
Dust Sardines with flour and cook 2 minutes each side or until flesh just changes colour.
Serve with diced tomato, parsley and lemon wedge.