Light the barbecue and let the coals burn until they are grey (alternatively, preheat a large griddle pan until smoking). Mix the harissa paste, chopped garlic, lemon zest, half the lemon juice, olive oil, salt and freshly ground black pepper. Score the skin of the sardines with a sharp knife and spread over the harissa mix.
Cook the sardines for 3-4 minutes each side, until golden brown and cooked through. Serve with another squeeze of lemon and some parsley.
As seen in Real Food magazine