Mix the coarse sea salt with the fennel seeds. Then moisten the clay bricks and place the freshly washed fig leaves on top. Place the whole sardines in an orderly fashion and sprinkle with a little fennel salt.
Cook directly at 250 degrees for about 7 minutes uncovered and smoke with dry vine branches. Serve with toasted country bread with garlic.
If no fig leaves or vine leaves are available, a moistened lettuce leaf can also be used. Please do not scale or gut the sardines.
