Rinse the sardines thoroughly under cold water and pat them completely dry with paper towels to ensure the skin crisps up nicely.

Place the sardines on a large tray and sprinkle them generously with the coarse sea salt on both sides, letting them sit for about 20 minutes to firm up the flesh.

Preheat your outdoor grill or charcoal barbecue to high heat, ensuring the grates are clean and lightly oiled to prevent sticking.

Place the sardines directly onto the hot grill grates and cook for 3 to 4 minutes per side, until the skin is blistered and charred and the eyes turn white.

While the fish is finishing, place the slices of crusty bread on the cooler part of the grill to toast slightly, then rub the hot bread with the peeled garlic clove.

Remove the sardines from the grill and immediately drizzle them with the extra virgin olive oil while they are still hot.

Serve the grilled sardines on top of the toasted garlic bread with fresh lemon wedges and a sprinkle of parsley.