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PortugueseAuthentic Cuisine

Sardinhas Assadas

Serves 4 to 6 Entree seafood, Fish

Sardinhas Assadas

Sardinhas Assadas, a beloved staple of Lisbon's June festivities, captures the simple joy of fresh ingredients meeting the grill. In the heart of the city, the aroma of sardines sizzling over open flames becomes a signal of summer's arrival. This home version follows the old ways — generous with olive oil and sea salt, and relaxed about presentation, prioritizing flavor and tradition over fuss.

When done right, Sardinhas Assadas offers a burst of the Atlantic, with each bite of tender sardine balanced by the smoky sweetness of grilled red peppers. A squeeze of lemon enhances the freshness, while slices of broa de milho soak up the rich, seasoned oil. It's a dish that invites you to savor the essence of Portugal's coastline.

Ingredients

  • 16fresh sardines — scaled and left whole
  • 4 tbspcoarse sea salt — rubbed on an hour ahead
  • 120 mlextra virgin olive oil
  • 4 thick slicesbroa de milho — to catch the juices
  • 4red peppers — roasted and peeled
  • 800 gpotatoes — boiled in their skins
  • 1lemon — cut into wedges

Method

  1. Rub the 16 fresh sardines generously with 4 tbsp coarse sea salt, ensuring each one is well coated. Leave them in a cool place for an hour to allow the salt to firm the flesh and season the fish thoroughly.
  2. Prepare your charcoal grill by lighting the coals and allowing them to burn until they are covered with a steady grey ash. This indicates that the heat is hot but not flaming, which is ideal for grilling the sardines evenly.
  3. Place the sardines on the grill grate, ensuring they are not crowded. This allows the heat to circulate properly around each fish, promoting even cooking.
  4. Grill the sardines for four to five minutes on each side. Turn them once, using tongs or a spatula, when the skin starts to blister and the backbone begins to lift away cleanly from the flesh. Brush each sardine with a little of the 120 ml extra virgin olive oil as you remove them from the grill to enhance their flavor.
  5. While the sardines are grilling, boil 800 g of potatoes in salted water until they are tender when pierced with a fork. Drain and keep them warm until serving.
  6. Roast the 4 red peppers directly over a flame or under a broiler until the skins are charred and blistered. Place them in a bowl and cover with a plate to steam for a few minutes, then peel off the skins and remove the seeds. Slice the peppers into strips.
  7. Lay the grilled sardines on 4 thick slices of broa de milho, allowing the bread to soak up the flavorful juices. Serve with the boiled potatoes and roasted peppers arranged alongside.
  8. Cut the lemon into wedges and serve them with the sardines, allowing each person to squeeze fresh lemon juice over their fish to taste.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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