Serves 3–4 as a pre-dinner snack
Lay the sardine fillets skin-side down in a shallow flat-based dish and scatter the salt evenly all over them. Pour over the vinegar and lemon juice. Turn the fillets over so that the skin is now facing up. Cover the sardines and leave them like this for 2 hours in the fridge.
Briefly rinse the fillets under a cold tap to wash away any excess saltiness. Pat dry with kitchen paper. Lay the fillets on another dish and splash over with a couple of tablespoons of their marinade. Cover with oil, a good grinding of black pepper, the garlic and parsley.
Leave the fillets for another couple of hours in the fridge, covered, to allow them to come into their own. Eat with really good bread and enjoy them with wine.