Sardinhas Assadas

Ingredients

Instructions

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.

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.

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.

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.

Nutrition per serving

Notes

• •If your sardines are not already gutted, ask the fishmonger to clean them to keep this a true 15-minute beginner recipe.
• •A charcoal grill gives the most authentic flavor, but a very hot grill pan or cast-iron skillet works well.
• •Do not overcrowd the pan or grill; cook in batches if needed so the sardines sear rather than steam.
• •Serve with boiled potatoes, a tomato salad, or crusty bread if desired.

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