(Serves 4 people)

1. We clean the sardines. We remove the head, gut and central spine.
2. Next, submerge the sardine fillets in ice water for 1 hour. This step is important to obtain a perfect result and avoid impurities in the dish.
3. When preparing the marinated sardines, in a bowl mix 400 g of coarse salt, 100 g of sugar (normal or brown), 2 or 3 tablespoons of TERANA herbes de provence and the zest of 1 or 2 lemons.
4. Next, carefully dry the sardine fillets with kitchen paper or a clean kitchen towel, ensuring that they are as dry as possible.
5. Now, place a layer of this mixture at the bottom of a container and add a layer of sardines, keeping them together but without crowding each other. Cover the sardines with a layer of salt and continue alternating layers until you have finished all the sardines.
6. Place a lid on the container and let it rest in the refrigerator for 40 minutes so that the salt cures and the flavors of the herbs and lemon penetrate. It is important not to overdo it with time so that they do not become too salty.
7. As soon as the resting time has passed, rinse the sardines with water to remove the salt that is stuck to them and dry them well with kitchen paper or a clean cloth.
8. Finally, pour 250 ml of extra virgin olive oil into a container and little by little submerge the sardines. Store in the refrigerator for a couple of hours or until the next day.
9. To serve, place the sardines on a plate, pour a little of the marinade oil on top, sprinkle with 1 clove of garlic (without the germ) and chopped as finely as possible, a little chopped parsley and a splash of lemon to give it a fresh touch. Enjoy!