Portuguese grilled sardines

Ingredients

• 16 pieces fresh whole sardines, gutted if possible
• 3 tbsp coarse sea salt
• 800 g waxy potatoes
• 1 piece red bell pepper
• 1 piece green bell pepper
• 1 piece red onion
• 1 clove garlic
• 0.5 bunches fresh flat-leaf parsley
• 1 piece lemon
• 6 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• to taste ground black pepper

Method

1. Quickly rinse the sardines under cold water, pat them very thoroughly dry, then let them come to room temperature until the skin is no longer cold to the touch.
2. Boil the potatoes in a pot of salted water until a knife blade slides through without resistance, then drain and keep warm.
3. Heat a grill, plancha, or cast-iron skillet strongly until a drop of water sizzles instantly; the surface must be very hot before adding the fish.
4. Grill the bell peppers whole, turning them regularly until the skin blisters and blackens in spots, then enclose them for a few moments to soften before peeling and seeding.
5. Slice the grilled bell peppers and the onion, then toss them with the grated garlic, vinegar, some of the olive oil, pepper, and parsley until you have a glossy, fragrant salad.
6. Sprinkle the sardines with coarse salt just before cooking, then place them on the very hot grill without moving them until the skin marks, firms up, and releases easily.
7. Carefully flip the sardines and finish cooking until the flesh is opaque, juicy, and the central bone pulls away easily near the belly.
8. Lightly crush the warm potatoes, drizzle with olive oil, and add a little parsley so they absorb the juices when served.
9. Serve the sardines right away with the potatoes, the bell pepper and onion salad, finishing with a drizzle of olive oil and a squeeze of lemon just before eating.

Nutrition

Per serving

Energy

417.2 kcal

Protein

10.56 g

Carbohydrate

38.02 g

Fat

25.64 g

Fibre

4.94 g

Calcium

44.48 mg

Iron

1.9 mg

Magnesium

17.23 mg