Cup of Yum
1. Start with the sardines as they take the longest to prepare.
2. Take a non reactive tray large enough to fit the twelve sardine fillets comfortably and pour in the juice of two lemons. Ensure you do this on a level surface so as the sardines get an even cure.
3. Next sprinkle evenly with sea salt, oregano and sliced eschallots.
4. Split the sardines on either side of the join in the fillets, check each sardine for scales and remove gently with the back of a knife.
5. Place the cleaned sardines skin side up in the marinating mixture and cover with go between and press gently.
6. Place in the fridge for six hours to marinate.
7. When the sardines are ready, drain off all the lemon juice and any other juices that have gathered.
8. The sardines can then be stored in an airtight container covered with olive oil for up to one week.

To serve:

1. Bring the sardines out of the fridge to soften the oil.
2. Toast the bread.
3. Mean while using a sharp knife or mandolin shave the fennel in to a bowl, mix in the shallots, season with lemon juice salt and pepper.
4. Add the marinated sardines using some of the olive oil as dressing and arrange on top of the toasted bread.