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Sardinhas Assadas

By Groceree

Also known as Grilled Sardines

Whole sardines salted an hour ahead and grilled over coals until the skin blisters and splits. Eaten off bread that catches the oil, with nothing but lemon.

Last updated

Charred whole grilled sardines on a plate with lemon halves and slices of bread
Servings
4 servings
Prep
10 min
Cook
20 min
Total
1 h 30 min

Ingredients

  • sardines12
  • coarse sea salt3 tbsp
  • olive oil2 tbsp
  • lemons2
  • gluten-free bread8 slices
  • small waxy potatoes (optional)600 g

Instructions

  1. 01

    Lay the on a tray and cover them liberally with , top and bottom. Leave in the fridge for 1 hour.

  2. 02

    Brush the off — do not rinse. What has gone in has seasoned the flesh; what is left on the skin would be too much.

  3. 03

    If serving , boil them in salted water for 15 to 20 minutes until tender, then drain and keep them warm.

  4. 04

    Get the coals properly hot, or a griddle pan smoking. Rub the grill bars with the .

  5. 05

    Lay the on the grill and cook for 4 to 6 minutes a side without moving them, depending on size. The skin should blister, char in patches and split.

  6. 06

    Cut the into wedges. Lift the off with a fish slice and serve on slices of , with the lemon wedges and the , if using.

  7. 07

    Eat the last, once it has soaked up the fat and juices from the fish.

Notes

  • Leave the scales on. They protect the flesh over fierce heat and come away with the skin as you eat. In Portugal, summer sardines are grilled whole and ungutted; gut them if you prefer, but keep the heads on.
  • Salt an hour ahead, then brush it off. This is the whole seasoning method and it needs nothing else.
  • Atlantic sardines are at their best from June to September, when they are fattest. Out of season they grill dry.

Nutrition per serving

Calories
500 kcal
Protein
39 g
Carbs
31 g
Fat
24 g

Estimated from the ingredients.

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