Sardinhas Assadas (Charcoal Grilled Sardines)

Name: Sardinhas Assadas (Charcoal Grilled Sardines)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 1 large green bell pepper; Drizzle Portuguese olive oil; Sea salt; Pepper; 2 pounds Idaho potatoes, peeled, cut into eighths; 1 pound vine-ripe tomatoes, cored and sliced 1/4-inch thick; 1 medium yellow onion, sliced into rings, about 1/4-inch thick; 2 dozen medium fresh sardines, washed and patted dry; Garnish: parsley; Bottle Vino Verde, chilled

Servings: persons

1 large red bell pepper
1 large green bell pepper
Drizzle Portuguese olive oil
Sea salt
Pepper
2 pounds Idaho potatoes, peeled, cut into eighths
1 pound vine-ripe tomatoes, cored and sliced 1/4-inch thick
1 medium yellow onion, sliced into rings, about 1/4-inch thick
2 dozen medium fresh sardines, washed and patted dry
Garnish: parsley
Bottle Vino Verde, chilled

1
Preheat the oven to 400 degrees F. Season the peppers with olive oil, salt and pepper.
2
Place on a baking sheet and roast until the skin blisters, about 15 to 20 minutes.
3
Remove from the oven and cool completely.
4
Remove the skin and seeds.
5
Slice the peppers into strips, about 1/2-inch thick.
6
Place the potatoes into a saucepan, over medium heat and cover with water.
7
Season with salt.
8
Bring to a boil, reduce the heat to medium low and simmer until tender, about 12 minutes.
9
Remove from the heat and drain.
10
Toss the potatoes with olive oil, salt and pepper.
11
Season the tomatoes with olive oil, salt and pepper, and set aside.
12
Season the onions with olive oil, salt and pepper, and set aside.
13
On a large platter, arrange the potatoes, peppers, tomatoes, and onions over half of the platter.
14
Preheat the grill.
15
Season the sardines with salt.
16
Let stand for 1 hour and then rinse off and pat dry.
17
**Salting the fish before cooking results in a firmer flesh.
18
Season the sardines with olive oil, salt and pepper.
19
Place on the grill and cook for 3 to 4 minutes on each side, depending on size.
20
Grill the sardines in batches, keeping the cooked sardines warm.
21
Place the sardines on the platter.
22
Drizzle the sardines with olive oil.
23
Garnish with parsley.
24
Serve with a glass of the Vino Verde.

219

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large red bell pepper, 1 large green bell pepper, Drizzle Portuguese olive oil, Sea salt, and more.

Yes, Sardinhas Assadas (Charcoal Grilled Sardines) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!