For the garlic butter soften the butter and mix in the garlic, parsley, lemon juice and pepper to taste. Roll the mixture into a cylinder shape and wrap in cling film. Put in the fridge to set.
Clean and gut the sardines. Bury each sardine in sea salt and then take out and wipe off excess salt chunks.
Skewer each sardine lengthwise along a kebab stick and brush with olive oil.
Grill the sardines on the barbecue for around five minutes, turning occasionally until cooked. When ready the flesh of the fish should easily flake away from the bone.
Meanwhile grill slices of the bread on both sides until done.
Serve the sardines on the grilled bread with a chunk of garlic butter to taste.
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