Lift the sardines one at a time from the marinade, smoothing off any excess by sliding your fingers down the length of each fish. Cook over a hot barbecue for about 3 minutes on each side. Alternatively, use a large hot non-stick frying pan lightly greased with a little oil. Cook in batches, starting skin-side down, for about 1-2 minutes on each side until nicely browned and charred in places. Dot with harissa and serve with a little moroccan-style salad (made from iceberg lettuce, tomato, onion and olives and dressed with a little more cumin, chilli oil and lemon).