Grilled Sardines

• 24 medium or large sardines, cleaned
• 2 tablespoons extra virgin olive oil
• Salt
• freshly ground pepper
• A handful of fresh rosemary sprigs
• Lemon wedges

1. Prepare a hot grill, making sure the grill is oiled.
2. Rinse the sardines, and dry with paper towels.
3. Toss with the olive oil, and season with salt and pepper.
4. When the grill is ready, toss the rosemary sprigs directly on the fire.
5. Wait for the flames to die down, then place the sardines directly over the heat, in batches if necessary.
6. Grill for a minute or two on each side, depending on the size.
7. Transfer from the grill to a platter using tongs or a wide metal spatula, and serve with lemon wedges.

sardines, extra virgin olive oil, salt, freshly ground pepper, handful of fresh rosemary sprigs, lemon wedges

Taken from cooking.nytimes.com/recipes/1012531 (may not work)