Get your barbecue going so the coals are nice and hot to cook your fish. Alternatively you can use a griddle pan.
Start with the salsa - mix the chopped shallot with the vinegar and a generous pinch of salt. Leave this for 10-15 minutes.
Combine the shallots and vinegar with the remaining salsa ingredients and stir. Pop into the fridge until you are ready to serve.
Season the sardines with the lemon juice, salt and pepper. Brush with a little oil and place onto your barbecue or pop into a very hot griddle pan. Cook for just a couple of minutes on each side then remove and rest for minute.
Serve with fresh rocket salad drizzle with the salsa verde.
