8 sardines (medium, more if small)
Fresh thyme
Fresh savory
4 Tbsp olive oil
2 garlic cloves
Salt and pepper
Grate the garlic cloves with a microplane to have it very fine.
In a bowl, mix the garlic with the oil, salt and pepper, and the herbs finely chopped. Coat the sardines with this sauce and place in the fridge, covered, for 1 hour.
When ready to eat, heat a grill.
Cook the sardines on each side for 3 to 4 min only, according to size. Brush with the sauce while cooking. Adjust the seasoning.
Serve the grilled sardines with a marinated fennel and radish salad — with olive oil, salt and pepper, and a squeeze of lemon juice — and plain Jasmine rice.