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Salt-grilled sardines with Portuguese salad
Salt-grilled sardines with Portuguese salad
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Savor Lisbon's beloved al fresco meal of grilled sardines with a vibrant salad of capsicum, tomato, and potato. Best enjoyed in summer, with the smoky flavors of the grill and the warmth of the sun.
Ingredients:
  • 2 large potatoes, peeled, cut into 2cm pieces
  • 10.00 gm hot smoked paprika (pimenton: see Notes)
  • 60ml olive oil
  • 1 red capsicum
  • 1 yellow capsicum
  • 2 tomatoes, roughly chopped
  • 1 red onion, halved, thinly sliced
  • Handful of coriander sprigs
  • 5.30 gm lemon juice
  • 8-12 fresh sardines, cleaned (ask your fishmonger to do this)
  • 1 lemon, quartered
Instructions:
  • 1. Preheat the oven to 180C. 2. Simmer the potatoes in salted water for 8-10 minutes until almost tender, then drain.
  • Coat potatoes in a flavorful blend of paprika and 1 tablespoon of oil. Season well and arrange on a generously lined baking tray. Roast until beautifully golden, about 20 minutes.
  • Heat a chargrill pan or barbecue on medium-high heat. Brush the capsicums with a little extra olive oil and grill for 4-5 minutes until the skin blisters. Place them in a bowl, cover with plastic wrap. Once cooled, peel and cut into strips.
  • Combine the cooked potatoes in a bowl with tomatoes, onion, coriander, lemon juice, and remaining 2 tablespoons of oil. Season generously with salt and pepper.
  • 1. Preheat the chargrill pan or barbecue to high heat. Brush sardines and grill with additional oil to prevent sticking. Season sardines with 1 teaspoon of sea salt and cook for 2-3 minutes per side until the skin is charred and crispy.
  • Plate the sardines, top with the salad, and serve with lemon.

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