Cook and Scale
Sardinhas Assadas (Grilled Sardines)
4 servings · 22 min total
Smoky charcoal-grilled sardines rubbed with coarse salt, served with roasted peppers and boiled potatoes — a beachside Portuguese summer staple.
Ingredients
- 16 sardine, scaled and gutted
- 4 tbsp olive oil
- 1 tsp salt
- 4 potato, boiled
- 2 red bell pepper, roasted and sliced
- 1 green bell pepper, roasted and sliced
- 2 tomato, sliced
- 1 lemon, cut into wedges
- 2 garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 fresh chilli, thinly sliced
Contains: Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
Salt the sardines — Rinse the sardines and pat dry, then rub generously with coarse salt and let them sit for 10 minutes to firm up the flesh.
- 2.
Preheat and oil the grill — Preheat a charcoal or gas grill to high heat. Brush the grates lightly with olive oil.
- 3.
Grill the sardines — Grill the sardines for 5-6 minutes per side, without moving them too much, until the skin is blistered and charred and the flesh flakes easily.
- 4.
Make the potato salad — Meanwhile, toss the boiled potatoes, roasted peppers and tomato with the garlic, remaining olive oil and chili to make a simple side salad.
- 5.
Plate and serve with lemon — Plate the sardines with the potato salad, scatter with parsley and serve with lemon wedges alongside.