Select about thirty sprats. Remove the head, the intestines and the backbone.

Put the fillets in a deep dish and sprinkle with salt. Refrigerate for half an hour.

Squeeze three lemons and pour the juice over the sprats until they are covered. Leave to marinate for at least six hours.

Remove the sprats and place them one by one on a serving plate. Sprinkle liberally with finely chopped dill and a little garlic, and pour olive oil over them. A dream!