So whether you opt for more classic flavor profiles or modern fusion palettes, sardines will work equally well on either. If ...

Add the drained sardines to bowl and carefully chop them. Avoid mashing as you want to keep some texture, then set aside. Add a teaspoon of sugar to the white wine vinegar and give it a mix.

Spread the mix liberally on two of the sardine fillets and place the other fillets on top to create a 'sandwich'. Season the sardine skin with sea salt. Preheat the grill to hot. Heat a little oil ...