Portuguese Grilled Sardines

A silver skin that chars and turns crispy under high heat, releasing briny juices. The flesh is rich, tender, and flakes easily with a fork, infused with the smoky aroma of grilled salt and charcoal.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 732
• Protein: 63 g
• Carbs: 37 g
• Fat: 36 g

Ingredients

• 12 piece European pilchard ( whole and very fresh )
• 50 g Gray sea salt ( for the crust )
• 800 g New potato ( whole with skin )
• 2 piece Red bell pepper ( whole for grilling )
• 30 ml Extra virgin olive oil ( for serving )
• 1 piece Citrus limon (L.) Burm. f. ( in wedges )

Instructions

1. Dry salting

   Do not gut the sardines. Pat them dry thoroughly. Rub them generously with grey sea salt on all sides. Let them rest for 15 minutes so the salt penetrates the skin and firms up the flesh.

2. Preparing the grill and vegetables

   Boil the new potatoes in salted water until tender. Meanwhile, sear the red peppers on the grill until the skin chars and blisters. Place them in a bag to peel them easily later.

3. Grilling the sardines

   Lightly oil the grill. Place the sardines over high heat. Grill for about 3 to 4 minutes per side without touching them until the skin is golden and crispy. The flesh should remain juicy at the bone.

Chef's tips

• Never gut the sardines: the fat from the entrails nourishes the flesh during cooking and prevents it from drying out.
• Use a double fish grill basket to flip the sardines all at once without tearing the delicate skin.

Storage

Consume immediately after cooking. Grilled fish loses its texture once cooled.