Sardinhas Assadas (Portuguese Grilled Sardines)
Grilled sardines, coarse salt, bread underneath to catch the juices.
Sardinhas assadas are whole grilled sardines, and the technique is almost nothing: salt them heavily, leave them half an hour, brush the excess off, then grill over high heat for three minutes a side without moving them. Each fish is laid on a slice of bread so the bread takes the juices. Lemon and boiled potatoes alongside.
Ingredients
- 12 fresh sardines
- Coarse sea salt
- Bread
- Olive oil
- Lemon
Method
- 1
Salt the whole sardines heavily and leave 30 minutes.
- 2
Brush off the excess salt.
- 3
Grill over high heat 3 minutes a side without moving them.
- 4
Lay each fish on a slice of bread to soak the juices.
- 5
Serve with lemon and boiled potatoes.
Sardines are the cheapest fish on the Portuguese coast from June to September.
The rest of the Portuguese plate
- Arroz de Tomate — The tomato rice served beside the fish.
- Caldo Verde — The soup that starts the same meal.
Tasca Days
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Fourteen Portuguese recipes, and the language, law and labels of the Portuguese table.
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- A regional compass that says plainly which dishes have documented origins and which do not
- The Portuguese words you need on a menu and in a market
- Dining and consumer guidance, including couvert
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