Scale the sardines. Cut off the head and pull out the entrails, separate the fillets and remove the central bone, wash them under running water and pat them dry.
Squeeze the juice of two lemons.
Peel the shallot and chop it.
Arrange the sardine fillets, skin side down, in a deep dish, sprinkle with the shallot and crumbled thyme.
Mix the lemon juice and oil, pour over the sardines and cover with plastic wrap, leave to marinate for 1 hour in the fridge.
Cut the remaining lemon into thin slices
Arrange on a serving platter or on a plate over a small herb salad.
Sprinkle with Ile de Ré fleur de sel and garnish with lime slices, add two or three turns of the pepper mill.
