method
1. Cover the sprats or pilchards with salt and leave overnight.
2. The next day, rinse off the salt. Cut off the heads and tails, then slit each fish along the belly and remove the insides, including the backbone. Do this under cold running water. Dry the fish with kitchen paper.
3. Strip the rosemary leaves from the sprig. Melt the butter. Arrange the fish on the grill rack and sprinkle with the butter and rosemary. Grill until cooked, turning once. Serve with lemon wedges.
