Sardinhas Assadas

Nutrition · per serving

Steps

1. 1

   Preheat a grill pan, cast-iron skillet, or charcoal grill over high heat until very hot. Pat the sardines thoroughly dry with kitchen paper; this helps the skin blister instead of steam. Rub them lightly with the olive oil, then season all over with the coarse sea salt.

   500 g whole fresh sardines, gutted but with skin on1 tbsp olive oil1 1/2 tsp coarse sea salt
2. 2

   Cut the lemon into wedges and finely chop the parsley so everything is ready to serve as soon as the fish comes off the heat.

   1 small lemon1 tbsp fresh parsley, finely chopped
3. 3

   Lay the sardines on the hot grill or pan in a single layer. Cook for 3 to 4 minutes on the first side without moving them too soon; they release more easily once the skin has seared. Turn carefully and cook for 2 to 3 minutes on the second side, until the skin is charred in spots and the flesh is just cooked through and opaque near the backbone.

   500 g whole fresh sardines, gutted but with skin on
4. 4

   Transfer to a serving plate and rest for 1 minute. Scatter over the chopped parsley and serve immediately with lemon wedges for squeezing. Traditionally, they are eaten simply and hot, with the skin lightly charred and the flesh still moist.

   1 tbsp fresh parsley, finely chopped1 small lemon

Origin & History

Sardinhas assadas are one of Portugal's most iconic summer dishes, especially associated with the popular street festivals of Lisbon and the Feast of Saint Anthony. Fresh sardines are traditionally grilled over charcoal and served with little more than coarse salt, reflecting the country's deep connection to the Atlantic and to simple seafood cookery.