• Start with the sardines as they take the longest to prepare.
• Take a non reactive tray large enough to fit the twelve sardine fillets comfortably and pour in the juice of two lemons. Ensure you do this on a level surface so as the sardines get an even cure.
• Next sprinkle evenly with sea salt, oregano and sliced eschallots.
• Split the sardines on either side of the join in the fillets, check each sardine for scales and remove gently with the back of a knife.
• Place the cleaned sardines skin side up in the marinating mixture and cover with go between and press gently.
• Place in the fridge for six hours to marinate.
• When the sardines are ready, drain off all the lemon juice and any other juices that have gathered.
• The sardines can then be stored in an airtight container covered with olive oil for up to one week.

To serve:

• Bring the sardines out of the fridge to soften the oil.
• Toast the bread.
• Mean while using a sharp knife or mandolin shave the fennel in to a bowl, mix in the shallots, season with lemon juice salt and pepper.
• Add the marinated sardines using some of the olive oil as dressing and arrange on top of the toasted bread.