Whole Sardines with Fresh Herbs and Crème Fraîche
['4 pounds fresh sardines, cleaned, boned, and filleted', '1 cup freshly squeezed lemon juice', '2 tablespoons salt', '10 cloves garlic, thinly sliced crosswise', '6 shallots, thinly sliced', '1/2 cup virgin olive oil', 'Leaves from 6 sprigs thyme', 'Leaves from 6 sprigs oregano', '1/2 cup freshly squeezed lemon juice', '1 tablespoon honey', '1 tablespoon freshly ground black pepper', '1 cup crème fraîche or sour cream for garnish']
Lightly score each sardine crosswise on the skin side, three times per fillet. In a nonreactive bowl, combine the sardines, lemon juice, salt, garlic, and shallots. Cover and refrigerate for 2 hours. Before serving, drain the sardines, discarding the lime juice, garlic, and shallots. In a bowl, blend together the marinade ingredients. Add the sardines and gently toss. Garnish with crème fraîche.
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