Rinse the sardines under cold running water and pat them thoroughly dry with paper towels to ensure the skin crisps up properly.

Season the fish generously inside and out with coarse sea salt and let them sit for 10 minutes to help firm up the flesh.

While the sardines rest, whisk together the olive oil, minced garlic, lemon zest, lemon juice, chopped parsley, dried oregano, and black pepper in a small bowl.

Preheat your outdoor grill or a stovetop grill pan to high heat, ensuring the grates are very clean and lightly brushed with oil to prevent sticking.

Place the sardines directly on the hot grill and cook for 3 to 4 minutes per side, flipping carefully only once, until the skin is blistered and charred.

Check that the flesh is opaque and pulls away easily from the bone, indicating the fish is fully cooked.

Transfer the grilled sardines to a platter and immediately drizzle the prepared lemon-garlic dressing over the hot fish.

Serve immediately with fresh lemon wedges and crusty bread to soak up the flavorful juices.