Heat your broiler. Position a rack about 4 inches from the heat.
Optional: clean sardines by holding sardines under stream of water, place thumb in cut near tail and gently scrape towards head. Gently rinse fish inside and out being careful not to break the skin.
In an ovenproof tray or cast iron pan, lay the lemon slices on the bottom, then a sardine over each slice. Sprinkle with herbs, then drizzle each sardine with olive oil. Finish with salt and pepper.
Place under the broiler for 4-6 minutes. Check if they're ready by poking the sharp end of a knife into the flesh - it should flake easily.
Remove from the broiler and plate the sardines, drizzling with the cooking juices.
