Malaga-Style Sardines (Silversea)

12 fresh Sardines (I calculate 3 per person)

4 large slices good boule shaped bread or 12 slices baguette cut on bias.

1 cup salt

5 cups water

Olive oil

Smoked sea salt

Garlic clove

Rinse the sardines under cold running water massaging gently to release the scales (which are edible if you are grilling outdoors or indoors)

Dissolve salt in water and soak the sardines in salted water 10 minutes

Pat the sardines dry

Prepare your grill or grill pan to medium hot

Grill or char the bread, then rub with garlic clove to perfume it

Drizzle the bread with good quality Spanish olive oil

Brush sardines with just a little oil and grill for a few minutes on each side and top with a pinch of smoked sea salt

Serve the sardines atop the toast to catch the juices

Enjoy with Manzanilla Sherry for the win