Make 3 small shallow cuts in each side of the sardines, and place them in a single layer in a shallow dish.

Combine the olive oil, lemon juice and zest, garlic, parsley, paprika, chilli flakes, pepper and salt in a bowl. Brush the sardines inside and out with the marinade, pouring any excess marinade over the sardines. Refrigerate for 30 minutes.

Meanwhile, preheat a barbecue or grill plate until hot.

Cook the sardines over a high heat for 2 to 3 minutes on each side, until the skin is blistered and lightly charred, and the flesh is cooked through.

Serve with crusty sourdough, a fresh green salad, and a crisp, chilled glass of Wolf Blass Gold Label Sauvignon Blanc.