Peel the sardines using kitchen paper.

Carve the abdomen and remove the head together with the entrails

Also remove the backbone.

Wash well and put in a colander to drain.

In a bowl, finely chop the garlic and parsley and add lemon juice and zest, oregano, pepper and olive oil.

In a bowl add flour and semolina.

On a baking sheet, add flour with semolina and sprinkle with a little salt.

Place the fillets with the skin down in a circle.

Lightly salt and put the mixture with the herbs on the sardines.

Place the remaining fillets with the skin on top.

Cover with oil glue that you have oiled and floured

Fold around the perimeter to make it round and place the pan.

Bake over medium heat (about 150 degrees Celisus) and as soon as the baking paper gets colored, flip it over using a lid. 6 to 7 minutes on each side.

With a coctail stick make holes to let the steam out.