Marinated Sardine Fillets with Île de Ré Fleur de Sel, Lime, and Herb Salad

• 18 fresh sardines
• 3 limes
• 1 shallot
• 1 sprig thyme
• 25 cl olive oil
• Île de Ré fleur de sel
• Pepper mill

As a seasoned French cuisine enthusiast with years of coastal cooking experience, this simple yet elegant dish highlights the freshest sardines elevated by premium Île de Ré fleur de sel.

1. Scale the sardines, cut off the heads, remove the entrails, separate the fillets, and remove the central bone. Rinse under cold running water and pat dry with paper towels.
2. Squeeze the juice from two limes.
3. Peel and finely chop the shallot.
4. Arrange the sardine fillets skin-side down in a deep dish. Sprinkle with chopped shallot and crumbled thyme leaves.
5. Whisk together the lime juice and olive oil, then pour over the sardines. Cover with plastic wrap and marinate in the fridge for 1 hour.
6. Thinly slice the remaining lime.
7. Arrange the marinated fillets on a serving platter over a bed of fresh herb salad.
8. Sprinkle generously with Île de Ré fleur de sel, garnish with lime slices, and finish with 2-3 grinds of fresh pepper from the mill.