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1
Scale and gut the sardines (you can have your fishmonger do this).
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2
Wash the sardines under cold, running water and pat dry with paper towels.
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3
Lightly salt the sardines with coarse sea salt and refrigerate.
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4
Meanwhile, boil 2 potatoes until a knife is easily inserted.
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5
Drain and cool.
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6
Roast 2 red bell peppers over an open flame until charred.
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7
Place in a bowl and cover it with plastic to allow it to steam for approximately 20 minutes.
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8
Remove the plastic and peel and seed the peppers.
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9
Cut peppers into 3-inch wide strips and combine in bowl with 1/4 cup of olive oil, 1/8 cup white wine vinegar, onion, and garlic.
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10
Season with salt and pepper, to taste.
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11
Preheat a grill.
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12
Place the sardines on a hot grill.
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13
Cut potatoes in half lengthwise and place on the grill.
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14
When the sardines are done on first side, flip them over, and give the potatoes a quarter turn to create the grill marks.
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15
Place 3 sardines on each plate with 2 potato halves and some red pepper salad.
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16
For decoration and extra flavor, sprinkle with some thinly sliced onions and garlic over the sardines and drizzle with remaining olive oil.
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17
The ideal accompaniment for this dish is some Portuguese rolls and a nicely chilled Vinho Verde Portuguese wine.
