Sardinhas Assadas (Portuguese Grilled Sardines with Lemon)
Why this recipe works
- High-heat grilling: A very hot grill blisters the sardine skin quickly while keeping the naturally oily flesh moist.
- Bright finish: Lemon cuts through the richness of the fish and keeps the final plate clean and fresh.
- Fast cooking: Whole sardines cook in minutes, making this a practical barbecue dish once the peppers are roasted.
Get the most out of this recipe
Timing notes
- Serve straight away: Grilled sardines are best eaten as soon as they come off the barbecue, while the skin is still blistered and the flesh is juicy.
- Use the pepper resting time: Roast and cover the peppers first, then grill the sardines while the pepper skins loosen.
Ingredient notes
- Choose fresh whole sardines: Look for firm fish with bright eyes and a clean sea smell; ask your fishmonger to gut them if needed.
- Use good olive oil: Because the seasoning is simple, extra virgin olive oil adds much of the final richness and aroma.
Common mistakes
- Grilling over weak heat: If the barbecue is not hot enough, the sardines are more likely to stick before the skin has blistered.
- Turning too soon: Let the sardines release from the grate before turning; forcing them early can tear the delicate skin.
- Cooking the fish too long: Sardines cook quickly, so remove them once the flesh is just cooked through unless cooking longer for vulnerable diners.
Authenticity notes
- Classic accompaniments: Lemon, olive oil and roasted peppers are a natural match for Portuguese grilled sardines, balancing richness with acidity and sweetness.
- Simple seasoning: The dish relies on fresh fish, salt and direct heat rather than heavy marinades or sauces.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Put the red peppers on a baking tray, drizzle with 1 tbsp of the extra virgin olive oil, and season with a pinch of the fine sea salt and a little black pepper.
- Roast the peppers for 18 minutes, turning once, until blistered and tender. Transfer to a bowl, cover, and leave for 5 minutes so the skins loosen.
- While the peppers rest, heat a barbecue grill to high and clean the grate. Pat the sardines dry, then season all over with the remaining fine sea salt and a little black pepper.
- Grill the sardines for 2 to 3 minutes per side, until the skin is blistered and the flesh is just cooked through and juicy. Use tongs to turn them carefully so they do not stick.
- Peel the peppers, discard the seeds, and tear into strips. Toss with 1 tbsp of the extra virgin olive oil and a squeeze of lemon.
- Serve the sardines with the roasted peppers, lemon wedges, and the remaining extra virgin olive oil drizzled over the fish. Add a final pinch of black pepper if you like.
Recipe notes
Tips
- If your sardines are not already gutted, ask your fishmonger to prepare them; they grill more evenly and are easier to eat.
- For the best blistered skin, make sure the grill is properly hot before the sardines go on, and avoid moving them until they release easily.
- Fish should be cooked until piping hot; if serving to pregnant people, young children, or anyone vulnerable, cook the sardines a little longer so the flesh is fully opaque throughout.
Substitutions
- Replace the lemon with lime for a sharper, more aromatic finish.
- Replace the black pepper with smoked paprika for a warmer, smoky seasoning.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat the sardines on a hot grill or in a 200°C (390°F) oven until piping hot, and serve with the peppers at room temperature.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Portuguese
-
Allergens:
Fish
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