Step 1

To prepare the sardines, if right handed, start with the sardine head on your left off the chopping board, tail to the right and the backbone facing you.

Step 2

I fillet these sardines and anchovies with the gut in as it is too time consuming to remove beforehand. Make a small cut behind the head, separating the fish collar from the rest of the fillet. This gives you access to make a clean cut down the frame of the fish, removing the fillet intact in one movement of the knife, from the head to tail. The first fillet of the fish is simpler to remove as you have the support of the bottom fillet to rest on. The second is trickier, but use the chopping board for support. The fish don’t require pin-boning, but cut the rib bones out of the sardines with a small knife.

Step 3

Fillet the remaining sardines and anchovies. Don’t discard the bones, heads or gut of the fish as they can be made into garum (a Roman fish sauce).

Step 4

For the lemon thyme oil, I prefer to use a Thermomix, but if you don’t have one, bring the oil and thyme leaves to 85°C in a small saucepan, then blitz in a blender until fragrant. If using a Thermomix, set it at 85°C and blend on high for 10 minutes until fragrant. Pass through a sieve lined with muslin cloth.

Step 5

To serve, arrange five anchovies on a warmed serving plate, then place sardines on top. Repeat with a second plate. Season to taste and pour over enough of the oil to cover the plates generously. Lemon juice can be added to offset the oiliness of the dish, and make sure there’s plenty of crusty bread to eat these beautiful fish with.