Portuguese
Sardinhas Assadas
Fresh whole sardines are salted generously and grilled over hot coals until the skin blisters and the flesh stays juicy. Serve them the Portuguese way, over slices of rustic bread with boiled potatoes and a simple roasted pepper salad.
Watch it madeSaborIntenso · 2:33
Ingredients
- Fresh whole sardines8 small, about 600g
- Coarse sea salt2 tbsp
- Small waxy potatoes400g
- Red bell pepper1 large
- Small onion, thinly sliced1/2
- Extra-virgin olive oil2 tbsp
- Red wine vinegar1 tbsp
- Flat-leaf parsley, chopped1 tbsp
- Rustic country bread2 thick slices
- Lemon wedges2
Method
- Leave the sardines whole, with heads and guts intact, and pat them dry with kitchen paper.
- Sprinkle the sardines generously with coarse sea salt on both sides and let them rest at room temperature for 15 minutes.
- Meanwhile, boil the potatoes in salted water until tender, about 18 to 20 minutes, then drain and keep warm.
- Char the red pepper over the grill or a gas flame until blackened all over, then cover for 5 minutes, peel, seed, and slice it.
- Toss the roasted pepper with the sliced onion, olive oil, red wine vinegar, parsley, and a pinch of salt.
- Prepare a charcoal grill with hot embers and place the grate close enough to sear the fish quickly.
- Shake excess salt from the sardines, but do not rinse them.
- Grill the sardines for 3 to 4 minutes per side, turning only once, until the skin is blistered and the flesh just flakes.
- Place each slice of bread on a plate and lay the hot sardines on top so the juices soak into the bread.
- Serve immediately with the boiled potatoes, roasted pepper salad, and lemon wedges.
Common questions
Can I substitute another fish if I can’t find fresh sardines?
Yes, use small whole fish that grill quickly, like mackerel, trout, or whole anchovies. Keep the skin-on, bone-in format. Adjust grilling time to size; thicker fish will need a little longer over medium-hot coals.
How long does the whole recipe take from start to finish?
Plan on about 35 to 45 minutes total. The potatoes take 18 to 20 minutes, the peppers need a few minutes to char and rest, and the sardines grill in about 6 to 8 minutes.
What are the most common mistakes when grilling sardines?
The biggest mistakes are rinsing off the salt, using a grill that’s not hot enough, and turning the fish too often. Let the skin sear before moving it, and don’t overcook or the flesh will dry out.
Can I make any parts ahead of time, and how should I store leftovers?
You can char the peppers and slice the onion a few hours ahead. Cooked sardines are best eaten immediately, but leftovers keep refrigerated for up to 1 day. Reheat gently or eat cold; don’t freeze cooked sardines.
What’s the best way to serve Sardinhas Assadas?
Serve the sardines hot on rustic bread with the potatoes and pepper-onion salad alongside. Add lemon wedges for squeezing at the table. A drizzle of olive oil over the bread and fish makes the dish especially good.