finely sliced rind of 1 preserved lemon (see page 68)
3 tablespoons olive or argan oil
juice of 1 lemon
salt and pepper
8 sardines, gutted and cleaned
small bunch of flat leaf parsley, finely chopped, to garnish
chunks of crusty bread, to serve (optional)
Mix together the garlic, chillies and preserved lemon rind in a bowl, then mix in the oil and lemon juice and season well.
Spread some of the mixture over the base of an ovenproof dish. Put the sardines on top and spoon over the remaining mixture. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–15 minutes, or until the sardines are cooked.
Transfer the sardines to a serving dish, spoon over the juices and garnish with the parsley. Serve with crusty bread, if liked.