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Portuguese · Portugal
Summer on a plate — fatty Atlantic sardines grilled over charcoal, finished with lemon, salt, and good olive oil.
Prépa
15 min
Cuisson
10 min
Portions
4
Difficulté
Easy
Sardinhas assadas are Portugal’s summer ritual: simple fish, open fire, and almost no distraction on the plate. The secret is freshness and heat — not a complicated marinade.
Serve with boiled potatoes, roasted peppers, and crusty bread. If you are travelling, pair this recipe with a night out in Lisbon’s seafood restaurants to taste the real thing.
Pat the sardines dry. Season generously inside and out with coarse salt. Rest 10 minutes while you heat the grill — the salt firms the flesh and seasons deeply.
Light charcoal and wait until coals are glowing with a light ash. You want fierce heat so the skin blisters quickly without drying the flesh. Oil the grill grates lightly.
Place sardines over the hottest zone. Grill 3–5 minutes per side until the skin is blistered and the flesh flakes easily. Do not flip more than once.
Transfer to a warm platter. Drizzle with olive oil, crack black pepper over the top, and serve immediately with lemon wedges, peppers, and potatoes.
Au restaurant
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