For the marinated sardines:
For the Gremolata:
First the tedious part: you have to clean the sardines. Wash the sardines under cold water. Then, one by one, grab the sardines by the head and pull so that the little bone comes out with the head. With your finger of a knife, cut down the length of the belly and rinse the fish so that all remaining viscera are washed out. You should now have a flat, boneless double filet of sardine. Dry the sardines and cut lengthwise into two fillets.
For the marinade, combine equal parts of olive oil and lemon juice in a bowl. Add chopped garlic and parsley.
Add the washed sardines and marinate the sardines for at least 30 minutes up to maximum 2 hours. Cover the bowl with plastic wrap and put it in the fridge.
For the gremolata, mix the lemon zest, chopped parsley, chopped garlic and bread crumbs. Wash the salted capers, chop them into small pieces, and add them to the mixture. Add olive oil until the mixture builds little clumps.
Remove the sardines from the marinade and place in one layer them into an ovenproof bowl. Sprinkle them evenly with the gremolata.
Now preheat your Otto Grill. Slightly lower the temperature and broil the sardines for 2-3 minutes at Meat-O-Meter level 3, until the gremolata turns golden and crunchy. Repeat until all sardines are grilled.