Fresh Sardines With Two-Olive Bread Crumb Crust

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12 fresh whole sardines (about 2 1/2 pounds), heads and bones removed, fish kept intact

1 1/2 cups coarse fresh bread crumbs

1/3 cup Sicilian green olives, pitted and chopped

1/4 cup oil-cured black olives, pitted and chopped

2 tablespoons extra-virgin olive oil

1 1/4 teaspoons minced rosemary

Salt and freshly ground pepper

Lemon wedges, for serving

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