Preheat the oven to 200 C (400 F). Line a baking tray with baking (parchment) paper.

Gut the sardines but leave the heads on. The heads will keep the flavour of the fish and the meat will stay moist inside.

Do not wash the fish; just pat it dry with paper towels.

Season with salt and brush them with a drop of olive oil – not too much as the sardines are already oily.

Arrange the sardines on the baking paper so they don't touch each other.

Bake for 15 minutes until they get a crispy golden finish. Sprinkle some more salt over the sardines.

Pair sardines with potato salad and wash them down with a glass of red wine or bevanda.