• 24 fresh sardines (about 2 to 3 ounces each), cleaned, leaving head and tail intact
• Extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 2 lemons, halved and sliced

Prepare a charcoal grill for direct-heat cooking over medium-hot to hot charcoal (medium-high heat for gas).

Rinse sardines and pat dry, then spread out on a platter. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper.

Grill sardines, turning over once, until blistery and charred, about 6 minutes total. Transfer to a platter, drizzle with a little more oil and serve with lemon. Serve warm or at room temperature.

Note: Grilled sardines can be served as a main course, if desired.