Portugal / Main
Sardinhas assadas
Whole sardines salted coarsely and grilled over coals, served on a slice of bread.
Ingredients
- Sardines, whole, large1 1/2 kg
- Coarse salt150 g
- Country bread8 slices
- Potatoes800 g
- Bell peppers3
- Olive oil100 ml
- Garlic3 cloves
- Wine vinegar3 tbsp
- Parsley20 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Rinse the sardines without gutting them and pat them dry on the outside.
Bury the fish in coarse salt on all sides and leave it half an hour at room temperature.
Light the coals and let them ash over; an open flame burns the skin within a minute.
Char the peppers on the coals, peel them and dress them with oil, garlic and vinegar.
Shake the excess salt off the fish and lay them on a hot, oiled grate.
Grill four minutes a side, turning them exactly once.
Lay the sardines on slices of bread and serve with boiled potatoes and the pepper salad.
